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Italian Love Affair: Submitted by: Hazel Michling (Blue Zone project from Chef Cayenne Carocci) | Date Added: 20 May 2016
Listed in: Salads

8 Yuko Gold Potatoes, diced
1/2 cup fresh herbs - chopped (organo, sage, thyme, parsley, scallions, etc)
1/2 cup green olives - diced
1/4 cup red bell pepper - diced
1/4 cup red onion - diced
1 clove garlic - pressed or finely minced
1 cup veganase (mayonnaise)
2 tbsp fresh lemon juice
1 tbsp balsamic vinegar
Sea salt, black pepper and cayenne (optional) to taste

Recommended Instructions

1. Place peeled potatoes in a large stock pot, cover with cold water and a good pinch of sea salt. Bring to a boil and cook until potatoes are fork tender, about 16-20 minutes. Train and let potatoes cool.
2. In a large mixing bowl whisk together Veganaise, olive oil, lemon juice, vinegar and garlic. Fold in the cooled and diced potatoes.
3. There we go! Now we're in love. Serve room temperature or chilled.

Yields: 8 servings

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