Creamy Potato Salad
Recipe from Whole Food American Favorites
A delicious spin on traditional potato salad
Cooked Potatoes:
3 pounds red potatoes, scrubbed and cut into small chunks.
Cover with water, bring to boil, and simmer until tender.
Drain, rinse, and place in large bowl to cool.
Add:
1 bunch green onions, thinly sliced
2 cups sliced celery
2 14 oz. cans kidney beans, rinsed and drained
Dressing:
Juice from two lemons
1 T apple cider vinegar
2/3 cup water
1/4 cup raw cashews (or use sunflower seeds)
1/4 cup raw sunflower seeds
1/4 cup raw sesame seeds, un-hulled
2 t dried mustard powder
1/4 cup fresh chopped dill
1 t sea salt
Blend everything but the fresh dill in a powerful blender on high until smooth. Stir in fresh dill. Pour over salad and mix well. Chill and serve.
Note: For extra goodness, add chopped Bubbies naturally fermented pickles.
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