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Christian Vegetarian Association Presents:
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Vegan Potato Salad


3/4 cup finely chopped onion

1/4 cup lemon juice

1 Tbsp. salt

1/2 tsp. dry mustard

1/4 tsp. pepper

4 lbs. potatoes, boiled in jackets, then peeled and cubed

1/2 cup chopped celery

1/2 cup chopped green pepper

2 cups Nayonnaise or other vegan mayonnaise


Stir together onion, lemon juice, salt, dry mustard, and pepper. Toss with hot cubed potatoes to coat evenly. Cover and refrigerate one hour. Stir in remaining ingredients. Chill for several hours. 

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