Potato Salad in Radicchio Cups

Ingredients:
8 medium-sized creamy yello potatoes, quartered (peeling optional)
1/2 cup vegan mayo
4 scallions (white and green parts), finely chopped
2 small-size carrots, peeled and finely chopped
2 tbs. finely chopped fresh parsley
2 celery stalks, finely chopped
1 small-size red onion, finely chopped
1 tbs. lemon juice
1 tsp. salt
Blakc pepper
24 small size radicchio, Boston lettuce, or endive leaves

Directions:
Steam or boil potatoes until tender but not too soft. Drain and cool, and cut into cubes.

In a large-size bowl, combine cooled potatoes with mayo, scallions, carrots, parsley, celery, onion, lemon juice, and salt. Add more mayo, if necessary. Season with pepper and mix well.

To serve, place 2 tablespoons potato salad in each radicchio (or lettuce or endive) leaf.

Makes 24 cups with 44 calories in each.