Jani’s Jammin’ Potato Salad
Serves 8
Recipe courtesy of Jani – one of our cancer survivors!
3 pounds red potatoes, chopped into ½-inch slices
or chunks
1 Tbsp sea salt
¼ cup extra virgin olive oil
3 Tbsp white wine vinegar
2 Tbsp fresh lemon juice (about half of a lemon)
2 Tbsp Dijon mustard (Jani prefers Organicville)
1 tsp sea salt
¼ tsp black pepper
½ cup chives or scallions, chopped
Instructions:
Place potatoes into a large pot. Add salt and enough water to cover them by 2 inches.
Bring the water to a boil over medium high heat, then reduce the heat to medium low and simmer until potatoes are tender, about 10 minutes. Drain potatoes and set aside to cool.
Meanwhile, prepare the dressing. Whisk together oil, vinegar, lemon juice, mustard, salt, and pepper in a medium bowl. Adjust seasonings if necessary. Set aside.
Transfer potatoes to a large bowl. Add chives and dressing and toss gently to coat. Serve at room temperature.
For more information on The Block Center for Integrative Cancer Treatment, call (847) 230-9107 or visit BlockMD.com.
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