Summery Purple Peruvian Potato Salad

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Summery Purple Peruvian Potato Salad

Ingredients:

  • Purple Peruvian Potatoes (quartered)
  • Salt

 

Dressing:

  • 1/4 cup lime juice
  • 1/4 cup red wine vinegar
  • 2 heaping tsps creole mustard
  • 1/2 tsp. Truvia
  • Salt
  • Pepper
  • Garlic Powder
  • Dill
  • Oregano
  • Basil
  • 1/2 cup extra virgin olive oil

 

Boil potatoes in salted water until fork tender then drain in collander.  While potatoes are cooking whisk together all the ingredients of dressing except the olive oil.  Then slowly pour in olive oil whisking until emulsified.  Drizzle dressing over warm potatoes.  Toss together to coat.  Then serve.

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About Living Well

I am a vegan who loves food and loves life. Why am I vegan? Vegan living seemed to be a holistic way to live. Choosing to live as a vegan is helping me to live more environmentally conscious, more ethically, and more healthy. That said, I still wanted to be able to have foods that I loved. This site will be a place that I share ideas on living well and share vegan recipes. Some recipes are naturally vegan; other recipes I will take and veganize them. My influences in cooking are from my Granny (who is now 96 years old) who taught me how to make homemade buttermilk biscuits, syrup cookies, okra, and other southern comfort favorites; my mom, who knows how to host, and from living in places like London, Spain, and Costa Rica. When I am not cooking I am a professional artist. Cooking is just one more way I get to be creative. May these recipes inspire you, and may they always be delicious! P.S. If you want to check out my art, you can visit my website at: www.GraceWorksStudio.org.

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