Potato Salad
There are a myriad of variations to this recipe, they are all good. Just use your imagination.
Par cook- 6 potatoes – chopped into large thumb size
- 4 kumara – chopped (optional)
Stir in
I tbs vinegar and honey mix (or Balsamic vinegar)
Add
1 cup cooked chickpeas
1 Carrot – sliced lengthwise, then chopped
1 beetroot - grated or equivalent canned.
1 Onion – finely chopped
Add any or all of the following optional extras
1 cup cucumber – sliced lengthwise, then chopped
4 mushrooms – chopped
6 cherry tomatoes – diced or their equivalent.
1 avocado – chopped
1 capsicum – diced
1 cup celery – chopped
1 cup cabbage diced
1 cup orange – chopped
1 cup sprouts
½ cup sultanas
½ cup pitted olives
1 chilli – chopped, or its equivalent
1 tbs capers
½ cup seeds – sunflower, sesame or pumpkin
1 cup herbs – parsley, basil, mint, coriander (or equivalent paste)
Salt and pepper to taste.