Indian Potato Salad

Serves 4

INGREDIENTS

2½ pounds assorted potatoes (a variety for color, taste, and texture)
⅓ cup crunchy sprouts
⅓ cup fresh parsley, chopped
½ cup olive oil
⅙ cup balsamic vinegar
⅛ cup tamari or wheat-free soy sauce
2 teaspoons cayenne pepper
1 teaspoon cumin
½ teaspoon sea salt
½ teaspoon freshly ground black pepper

DIRECTIONS

  1. Bake potatoes at 400°F for 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 to 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, cayenne pepper, cumin, salt, and pepper.

  4. Drizzle dressing over potato salad and toss to combine.

  5. Serve chilled.

Sources:

  1. Null, Gary. The Healing Foods Cookbook: Vegan Recipes to Heal and Prevent Diabetes, Alzheimer’s, Cancer, and More. Gary Null Publishing, 2016.