The Recipe

Kristina's Potato Salad

Name: Kristina's Potato Salad
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 1 (320 g)
Ingredients: 6 medium potatoes, unpeeled, boiled in skins, diced; 2 hard-boiled eggs, chopped; 2 medium Tomatoes, diced; 1 chopped sweet pepper, chopped; 2 scallions, minced; 1 cucumber, chopped; chopped fresh parsley; alfalfa sprout; 1/2 cup toasted cashews; 1/4 cup mixed roasted sunflower seeds or 1/4 cup sesame seeds; carrot, coarsely grated (optional); chopped celery (optional); radish (optional); raw fresh peas (optional); 3/4 cup mayonnaise; 1 -2 teaspoon salt and pepper, to taste; 1 dash tamari; 1/2 cup cider vinegar; 1/2 teaspoon dry mustard; 1/2 teaspoon tarragon; 1 teaspoon prepared horseradish; fresh spinach (optional); olive (optional); lemon wedge (optional)

COOK TIME : 2 hoursPREP TIME : 20 minutes

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Ingredients

DESCRIPTION

From The New Moosewood Cookbook which was first published in the late 1970s. This is the most amazing & delicious potato salad I've ever eaten, worth the price of the cookbook for this dish alone. Easily makes a full meal. Cooking time is actually minimum chilling time. UPDATE: If you're just looking for a traditional potatoes-boiled eggs-mayo salad, this is not the one for you.

INGREDIENTS