Ruth's Potato Salad or Sandwich Spread. Recipe Bedford, TX

Reprinted with permission

3 cups potato chunks covered with water

1 cup, cooked carrots, broccoli, and kale or mustard greens: approximately equal parts

1 T canola oil
1 T miso thinned slightly with cooking water
1/2 cup soy milk
2 tsp mixed spices
1/8 tsp garlic

1 cup minced raw vegetables such as onion, bell pepper, poblano pepper, cucumber, zucchini or yellow squash, celery, bok choy

Optional: 1 to 2 T pickle relish
Optional: 1 T  mustard
Optional: 1/2 tsp lemon juice

Salt and pepper to taste

Cook potatoes.

Add cooked carrots, broccoli, and greens. Mash all.

Mix in oil or miso, milk, garlic, and spices.

Mix in  raw vegetables and optional pickle relish, lemon juice,  mustard.

Correct seasonings.



Use as salad or as sandwich spread.

Tip: Use a variety of vegetables for health and taste.

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