Patricia’s Potato Salad

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

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2 thoughts on “Patricia’s Potato Salad

  1. I want to guess that you’re from the East Coast as I am…pickles in the potato salad – wouldn’t have it any other way! I put pickles in that old favorite, macaroni salad (glutenous or otherwise), too!

    Like

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