This is an easy-to-assemble potato salad that’s a far cry from the yellow glump sold in stores. It takes advantage of multiple varieties of potatoes (I used Yukon Gold, Purple Majesty and variety of Fingerling Potatoes), the Asian green mizuna as well as sundried tomatoes and New Mexico chilies (FKA Anaheim Chilies).
The recipe is made with real, unrefined salt that is rich in minerals and flavor as well as homemade mayonnaise. It’s wise not to substitute inferior iodized salt or soybean oil for these nutrient- and flavor-rich ingredients. Your body needs the trace minerals found in unrefined salt and it also needs the wholesome fats, vitamins and amino acids found in pastured egg yolk.
|To make mixed potato salad with sundried tomatoes and mizuna, you’ll need:|| |
- 5 or 6 Medium to Large Organic Potatoes of Mixed Variety (Boiled until tender, then cooled)
- ½ Small Organic Yellow Onion
- 2 Small Bunches Organic Mizuna
- 2 Eggs from Pastured Hens (Hardboiled)
- 2 to 3 Tablespoons Sundried Tomatoes in Oil or Plain
- 1 Dried New Mexico Chili Pepper
- Unrefined Salt
- 1½ Cups Homemade Mayonnaise
- 1 Tablespoon Prepared Mustard
- First you’ll need to peel the potatoes and chop them into small ½-inch pieces. Set them aside in a big bowl.
- Now take the bunches of mizuna, rinse them well and spin them dry. Then mince them finely, discarding the tough part of the stem. Dump them by the handful into your bowl.
- Chop the ½ onion and, you guessed it, dump it in the bowl.
- Now snip the tomatoes and chili pepper into small flecks of color and flavor, and add them to the bowl. Add the mayonnaise, mustard and mix the whole thing up. Salt to taste. Refrigerate and serve.