Potato Salad with a Twist

Zero Waste Cooking Initiative

Potato Salad

Ingredients

3 large boiled potatoes 4-5 pickle cucumber soft seeds part chopped

0.5 bunch chopped dill 2 tbsp vegan mayo (or regular as desired)

1 tsp olive oil 2 tbsp capers

salt (0.5 tsp) and black pepper to taste

Directions

1. Wash and boil the potatoes until cooked. Let them cool then cut into 1" cubes.

2. Chop and combine dill and pickle soft seeds part in a medium bowl to the chopped potatoes.

3. Mix in mayo, then add capers, salt and pepper, drizzle with olive oil.

Tips

Refrigerate for 10-15 minutes prior to eating to get it little chilled.

If you need to make it ahead, note the flavors will develop and it will have a deeper taste.

Try the capers, then add salt based on the that (also note pickle soft part may be salty too).

Pickle soft seed parts completely dissolve and are invisible in the salad, but give amazing flavor.

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