LIVING IT UP POTATO SALAD
Gary Null's Power Foods: The 15 Best Foods for Your Health by Gary Null Ph.D.
Makes 4 Servings.
Ingredients • 6 potatoes (a variety for color, taste, and texture: sweet, blue, russet, red, and yellow) • 1/3 cup crunchy sprouts • 1/3 cup fresh parsley, chopped • 1/2 cup olive oil • 1/6 cup balsamic vinegar • 2 Tablespoons cup tamari or wheat-free soy sauce • 2 teaspoons cayenne • 1 teaspoon cumin • salt and pepper, to taste
Directions 1. Bake potatoes at 400°F for 30-40 minutes, or until soft (insert fork to see how easily it goes through potatoes). Allow potatoes to cool completely.
2. Cut potatoes into large chunks, approximately 6-8 chunks per potato. Place potatoes in a large bowl. Add sprouts and parsley.
3. In a separate bowl, whisk together olive oil, vinegar, tamari or soy sauce, cayenne, cumin, salt, and pepper.
4. Drizzle dressing over potato salad and mix well.
5. Serve cooled.
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