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Potato Salad

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4 medium sized potatoes suitable for salad, boiled
1 medium sized onion, finely diced
2 dill pickles, finely cubed
4 free-range eggs, hard boiled
1 tbsp. cold-pressed oil (flax seed oil, or a mixture of flax seed and pumpkin seed oil)
juice of 1/2 lemon
1 tsp. apple cider vinegar
1 tbsp. soy sauce
1/2 tsp. herbal salt
1/2 tsp. vegetable bouillon powder (or 1/4 cube diluted in 1 tbsp. hot water)
1/8 tsp. pepper, freshly ground (optional)
1 tsp. each fresh dill and chives, finely chopped
8 radishes or cherry tomatoes
1 sprig of parsley

In a large bowl, mix oil, lemon juice, apple cider vinegar, soy sauce, herbal salt, bouillon powder, dill and chives. Add eggs and mix well. Add sliced potatoes, onions and dill pickles. Season to taste. Place in salad bowl and garnish with sprigs of parsley and radishes or tomatoes.

Prepare at least four hours before serving to blend different flavors of ingredients. Serves four.

Source: Encyclopedia of Natural Healing by Siegfried Gursche and Zoltan Rona

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