banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Colourful Vegetable Potato Salad

Share

This vegetable potato salad recalls my childhood days in Germany and also makes a very healthy meal. Serves four to six.

This vegetable potato salad recalls my childhood days in Germany and also makes a very healthy meal.

4 cups (1 l) potatoes, cooked, peeled and cubed
2 carrots, cooked and cubed
2 dill pickles, cubed
1 small red beet, cooked and cubed
1 large aromatic apple, cored and cubed
1 celery stalk, cubed
8 walnuts, shelled and coarsely chopped
3/4 cup (125 ml) heavy cream
1/2 cup (125ml) kefir or yogurt
1 Tbsp (15 ml) flax seed oil
1 Tbsp (15 ml) lemon juice
1 Tbsp (15 ml) apple cider
1 Tbsp (15 ml) Braggs Vinegar Seasoning
1 tsp (5 ml) mustard
1/2 tsp (2 ml) paprika
1/2 clove garlic, finely minced
Herbal salt to taste
Sprig of parsley, for garnish

Combine potatoes, carrots, pickles, beet, apple, celery and walnuts in a salad bowl. In a small bowl, blend cream, kefir, oil, lemon juice, vinegar, Braggs, mustard, paprika, garlic and herbal salt to make a thick mayonnaise. Pour mayonnaise over vegetables and mix gently. Refrigerate for two to three hours before serving. Serves four to six.

Source: alive #230, December 2001

Ad
Advertisement
Advertisement

READ THIS NEXT

Is Bioplastic Better? Pros and Cons of These “Eco-Friendly” Alternatives

Is Bioplastic Better? Pros and Cons of These “Eco-Friendly” Alternatives

Explore the promising but problematic world of bioplastics

Heather Burt

Heather Burt

Your Skin is Stressed Out

Your Skin is Stressed Out

Why that matters and what to do about it

Dr. Cassie Irwin

Dr. Cassie Irwin