Russian Potato Salad

10 large potatoes

10 large carrots

3 packages cooked beets (or 3 canned beets), cut in cubes

3 celery stalks, sliced

1 medium red onion, chopped finely

1 16-oz Vegenaise

 

Preparation:

1. Boil the potatoes until soft but not mushy. Cut in cubes.
2. Boil the carrots in a separate pot until soft. Cut in cubes.
3. Combine the above with the beets, celery, red onion, and Vegenaise in a big bowl or Tupperware. Chill in refrigerator for at least 30 minutes. Serve chilled.

*The above recipe yields enough for at least 15-20 people