Thursday, March 31, 2011

Almond Potato Salad By Dinah Seppi

Serves 20

Cook 7 or 10 lbs. Potatoes

Let cool at least 3 hours


Add to Vita-Mix:

2c. Almonds

1t. Sea Salt or more

1t. Onion powder


Blend till fine paste. Add:

1 Whole peeled lemon

1 1/3 c. Water


Dice:

1 head Celery

1 firm Onion

Add:

3c. Olives

1/2 c. Prepared Mustard

3c. White long Mung bean Sprouts (Optional)

1 T. Apple Cider Vinegar


Cut the cooled potatoes into bite sized chunks, mix all above.

Top with 1 fresh tomato diced.


This is really good the next day after all the flavors have mixed!



4 comments:

Nick Jesch said...

Hmm.. this sounds strangely familiar.... and if it is what I think it is, I can vouch for its wonderful flavor, both freshly made and when held over to the next day. VERY tasty....

Anonymous said...

This sounds great. Question about the lemon...do you add the juice? Chop it whole? , or put it in the vitamix and blend it in the paste...? Also, the 1 1/3 C water sounds like a lot. Thanks! I want to try this this week.

Dinah said...

Yes, 1 1/3 water is needed for the vita mix to blend smoothly. We do blend the whole peeled, cut up, lemon with the paste. If you use 7 lbs. instead of 10 lbs Potatoes you may want to use less of the paste mix to taste.

Anonymous said...

Excellent!! Thanks for the quick answer. I think this sounds terrific and want to try it soon. Keep posting those interesting recipes, and thanks for your blog. God bless.