The potatoes at the Farmer Markets have been looking so fresh and beautiful…I thought a good time to share this recipe from a cooking class I taught several years ago. For the best taste please choose all organic ingredients. Hope you enjoy!
Patricia’s Potato Salad
5 large red potatoes, cooked, cooled and peeled
2 celery sticks, sliced
2 small kosher pickles, diced
1 small cucumber
1/3 C parsley, minced
1 T Dulse sea vegetable flakes
Toss all the above ingredients in a bowl. Blend the dressing ingredients and pour over the salad. Best when marinated for a few hours.
Dressing
1 T olive oil
1 T mustard
1 T and 1 t balsamic vinegar
1 T and 1 t umeboshi vinegar
3/4 C nayonaise or mayonnaise
1/4 t pepper