Potato Salad

with Slivered Almond Mayo

with Cashew Mayo

(Potatoes)
Put:
4 c diced yellow, russet
or red skin potatoes
1 t salt
2 1/2 c water
in a pot & boil for 25 min.
Drain & set aside.

Make: Mayo
Click Picture

& set Mayo aside in the refrigerator.

Make: (1 c finely diced)

Add:
the Potatoes
the Mayo
to the large bowl & toss gently.

Cool in the refrigerator for 30 min. - 1 hr. & serve.

Refrigerate in an airtight container for up to 3 days.

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& put in a large bowl.

Also put in the large bowl:
1/4 c finely sliced green onions
1 pressed garlic clove
or 1/4 t garlic powder
2 T chopped parsley
or 1 t parsley flakes
1 t onion powder
1/2 t dill
1/4 t turmeric
1 t salt
1 T lemon juice
& stir.

Celery Sticks De-veined