Indian Potato Salad

Serves 4


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


  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.


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