The month of July is the month that we are more greatly aware of freedom. We are so fortunate to be in this reality and to choose well from it.

I love a good picnic, even if it’s simply sitting on our deck, watching the sun setting. Salads are light and delicious when the weather is very warm. Vegetables and potato salads are filled with comfort and easy to transport to the beach, lake or forest. So, here it is…………….

 Ingredients:

•  3 cups of waxy potatoes, chopped (fingerlings or red skin works)

• 1/2 cup of mayo (vegan-ease is great here too)

• 1 Tblsp ground mustard

• 1 tsp wasabi (squeezy kind)

• minced celery from 3 small stalks

• minced onion from 1/2 onion

• 3 eggs

• salt and pepper

• 1/2 cup fresh cilantro, minced

• 1/4 cup fresh parsley, minced

• 1/4 cup of pickle relish

 Method:

• Place 2 pots to boil.

• In one pot boil the potatoes to soft and not mashed, with salt sprinkled.

• In the other pot boil the eggs for 3 minutes, with salt sprinkled.

• Drain the eggs and peel while still warm. Let cool.

• Strain the potatoes, sprinkle salt and pepper and 1/2 of the parsley and cilantro on them.

• Let them cool.

• Chop the eggs.

• Once cool add the eggs.

• Add the mayo, mustard, wasabi, pickle relish, minced celery and onion.

• Gently mix with a metal spoon, just until it’s together.

• Taste to make sure the flavor is right for you.

 Serving ideas:

Great with fish cakes, chicken, baked crispy tofu or roasted veggie sandwiches.

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Love & Blessings,
Ruth

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