Breakfast recipes, Lunch, Salads
Organic Potato Salad
Jan
This organic salad benefit the liver and muscles, provide energy, high capability for detoxifying and antiseptic.
It is full with calcium, beta-carotene, iron, vitamin B,protein.
I recommended only for lunch.
Serve 4
Ingredients:
5 organic potatoes
2 organic carrots
4 organic eggs
4 organic scallions
½ cup organic olives
1 tablespoon olive oil
1 tablespoon organic vinegar
Salt and pepper
Directions:
Wash very well the vegetables. Place the potatoes, carrots (in their skin) and the eggs in a large saucepan and bring to a boil until and cook until the eggs are hard and the vegetables tender, 30 minutes. Rinse with cold water, peel the potatoes and the carrots.Transfer to a cutting board . Let cool for 20 minutes. Cut the vegetables and the eggs and place them in a bowl. Stir in the olives, the olive oil, vinegar,salt and pepper. Before serving add the scallions to the salad and toss gently.
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