Kristina’s Potato Salad

(Moosewood Cookbook)


6 medium potatoes

½ C toasted cashews

2 chopped, hard-cooked eggs

¼ C mixed, toasted sunflower and sesame seeds

2 diced, medium tomatoes

(optional:  grated carrots, radishes, peas, chopped celery)

a chopped red or green pepper

¾ - 1 C mayonnaise

2 minced scallions

1-2 tsp. salt

a chopped cucumber

fresh black pepper

chopped, fresh parsley

dash of tamari

alfalfa sprouts

½ C cider vinegar


½ tsp. each of dry mustard, tarragon, and prepared horseradish.


Scrub potatoes and boil them in their skins until they’re tender, but not mushy.  Drain and cool.       


Combine: the potatoes, skins and all, with remaining ingredients.


Chill well.  Serve on fresh spinach with olives and lemon wedges.