KRISTINA'S POTATO SALAD

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Kristina's Potato Salad image

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.

Provided by echo echo

Categories     One Dish Meal

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 24

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)

Steps:

  • Combine potatoes through peas.
  • Combine mayonnaise through horseradish and toss with potatoes mixture.
  • Chill.
  • If desired, serve on a bed of spinach garnished with olives and lemon wedges.

Nutrition Facts : Calories 429, Fat 20, SaturatedFat 3.4, Cholesterol 78.3, Sodium 326.3, Carbohydrate 54.9, Fiber 7, Sugar 7.5, Protein 10.5

*** Explore more Kristina's Potato Salad Recipes »

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    #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #salads     #potatoes     #vegetables     #refrigerator     #vegetarian     #stove-top     #dietary     #one-dish-meal     #equipment     #presentation     #served-cold     #4-hours-or-less

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