Auntie Bonnie's Potato Cucumber Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Sounds good for those summertime picnics. :-) Reprinted with permission from HOW IT ALL VEGAN. by Tanya Barnard and Sarah Kramer ( ) Arsenal Pulp Press. Ingredients:
2 -3 cups new potatoes, cubed |
1 tablespoon dill, fresh (or chives or parsley) |
1 tablespoon dijon mustard |
2 tablespoons red wine vinegar |
1 tablespoon prepared horseradish |
1/4 cup flax seed oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 -3 cups cucumbers, cubed |
Directions:
1. In a medium pot, boil the cubed potatoes in water until they can be pierced easily with a fork.
2. In a small bowl, whisk together the chosen herb, mustard, vinegar, horseradish, oil, salt and pepper.
3. Once the potatoes are done, drain and rinse under cold water until cool. In a medium bowl, mix together the potatoes, cucumber, and dressing just before serving.
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