Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Kitchen Sink Potato Salad

See original recipe at: hopenotdope.ca
kept byJewels
recipe byhopenotdope.ca
print
Ingredients: 

potatoes, diced, covered in olive oil and baked or steamed then cooled overnight
eggs boiled then cooled overnight - half as much as potatoes
fresh:
cucumber, diced
tomato, diced
red pepper, diced
radish, sliced
dill, diced
sweet pepper, diced

mayo (no sugar is best)
bit of coconut beverage
(optional bit of xylitol)
dried herb blend (I use a herbs provincial)
dried mustard
sea salt
fresh black peppercorn
fresh parsley to garnish
reserved radish to garnish

  1. cook and cool potatoes and eggs. 
  2. Peel and slice eggs and set aside.
  3. Make dressing by mixing the ingredients. Enough of each to taste good.
  4. Put veggies over potatoes with the dill in a bowl. 
  5. Add the eggs and dressing and toss to coat. 
  6. Top with radish and parsley.
  7.  Refrigerate until serving.
See original recipe at hopenotdope.ca

 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook