I can't stop eating this salad when it's around! My friend Marina made it for her vegan Memorial Day barbecue, and I'm eating the leftovers right now.
Marina's Russian Potato Salad
5ish potatoes, peeled and diced
2 cans of green peas, or one 10-oz bag frozen
5 pickles diced
a pack of Tofurkey Smoked Turkey, diced
Boil diced potatoes until you can put a fork through the pieces with no resistance. If using frozen peas, throw them in with the potatoes for the last three minutes. Drain. Mix together with all the other ingredients. Add salt and pepper to taste.
|Maria Prymachenko, Sun, Bird, Rye and Wheat, 1980