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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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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:
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) |
Directions:
1. Combine potatoes through peas.
2. Combine mayonnaise through horseradish and toss with potatoes mixture.
3. Chill.
4. If desired, serve on a bed of spinach garnished with olives and lemon wedges.
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