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