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
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.
Cut potatoes into large chunks, approximately 6 to 8 chunks per potato. Place potatoes in a large bowl. Add sprouts and parsley.
In a separate bowl, whisk together olive oil, vinegar, tamari, cayenne pepper, cumin, salt, and pepper.
Drizzle dressing over potato salad and toss to combine.
- Null, Gary. The Healing Foods Cookbook: Vegan Recipes to Heal and Prevent Diabetes, Alzheimer’s, Cancer, and More. Gary Null Publishing, 2016.