Potato Salad


Serves 6 to 8.

4-5 lbs. potatoes, any type

½ tsp. dried dill

½ cup seasoned rice vinegar

1 tsp. lemon juice

1 tsp. brown or Dijon mustard

2 Tbs. shelled raw hempseeds

1 tsp. soy sauce

1 tsp. garlic powder

1 tsp. onion powder

1.         Scrub, peel (if desired) and cube potatoes.  Steam potatoes until tender, about 15 to 20 minutes.  Be careful not to overcook.  Let potatoes cool.

2.         Put cooled cubed potatoes in a large bowl and sprinkle with dill.

3.         Blend remaining ingredients in a small blender until smooth.

4.         Add dressing to potatoes and mix until well combined.  Store potato salad in refrigerator until ready to serve.

Comments are closed.