“This recipe is posted on the www.sparkrecipes.com website. Sounds good for those summertime picnics. :-) Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.”
READY IN:
30mins
SERVES:
6
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium pot, boil the cubed potatoes in water until they can be pierced easily with a fork.
  2. In a small bowl, whisk together the chosen herb, mustard, vinegar, horseradish, oil, salt and pepper.
  3. Once the potatoes are done, drain and rinse under cold water until cool. In a medium bowl, mix together the potatoes, cucumber, and dressing just before serving.

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