From Kate Woodward
All Organic ingredients –
The potatoes, celery, onion, parsley and dill were fresh from the farmer’s market.
The vegenaise and vinegar were from People’s Coop Market on Voltaire Street in Ocean Beach.
3 Medium to Large Purple Potatoes
3 Medium to Large Yukon Gold Potatoes
3 Medium to Large Red Potatoes
1/4 cup Celery chopped finely or minced in food processor
1/4 cup Onion chopped finely or minced in food processor
2 Tablespoons of fresh Parsley chopped finely
2 Tablespoons of fresh Dill chopped finely
1 and 1/4 Cup Vegenaise or Amazin Mayo
Vinegar (Bragg’s Cider Vinegar) to taste
Steam potatoes to fork tender, remove from heat and cool. Peel and cut into bit size pieces.
Mix all other ingredients together and add to potatoes. Stir and serve or refrigerate up to two days.