Vinegar Potato Salad

VINEGAR POTATO SALAD

Vinegar Potato Salad

3 pounds baby red potatoes, quartered and cooked (boiled).  Make the sauce while the potatoes are boiling.  When you have finished cutting the vegetables and herbs, add to a bowl and pour over about 1 cup of the sauce.  As soon as the potatoes are done, drain them and put the hot potatoes directly into the bowl with the sauce and vegetable mixture.  Hot potatoes will absorb more sauce.  After you mix it together, you can add more sauce as you see fit.  It's great to make potato salad the day before you're going to eat it so the flavors can marry and marinate.  Serve cold or at room temperature.  You will probably have some of the sauce left over....it makes a delicious salad dressing.

For the sauce

Juice of 2 oranges

Zest 2 limes

Juice of 4 limes

2 tbl Dijon

3 tbl sherry wine veinegar

4 tbl rice wine vinegar

1 tbl apple cider vinegr

1 tbl red wine vinegar

1 tbl Braggs Liquid Aminos

1 tsp onion powder

1 tsp garlic powder

6 cloves garlic (grated)

2 tbl fresh ginger (grated)

S&P to taste (I like a lot of cracked black pepper in this)

½ block drained silken tofu

Blend for about 2 minutes in a blender or Cuisinart

For the vegetables and herbs

red bell pepper finely diced

yellow or orange bell pepper finely diced

4 ½ ounces sliced black olives

½ cup radish Sprouts (optional)

Jalapeno finely diced (remove or leave the seeds and membrane in for as much heat as you can take)

Scallions finely sliced on the diagonal

1/2 bunch flat leaf parsley finely diced