Simple, elegant, vegieful: Kristina’s potato salad

From The Moosewood Cookbook, Kristina's Potato Salad is not your mother's potato salad.

Nephew Ben phoned this afternoon to say that he would be stopping by for dinner tonight, and bringing his Australian girlfriend, Rachel, for us to meet. I’d hate for Rachel to take the next boat home because our family doesn’t eat well, so I promised them a nice meal of potato salad and fruit. They politely said that potato salad sounded fine, and then they saw this platter and had a taste. “This is the best potato salad I’ve ever had,” said Rachel, whose mother is a gourmet cook.

This should be named vegetable salad, since it has more carrots, cucumber, tomato, parsley, alfalfa sprouts and peas than is does potatoes. Served on a bed of fresh spinach, and garnished with hard-boiled eggs and toasted sesame seeds, all you need to complete this exceptional meal is some good rolls and a platter of fresh melon.

The recipe can be found on-line by doing a search for Kristina’s Potato Salad.

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