Ruth's Potato Salad or Sandwich Spread. Recipe Bedford, TX
|3 cups potato chunks covered with water
1 cup, cooked carrots, broccoli, and kale or mustard greens: approximately equal parts
1 T canola oil
Optional: 1 to 2 T pickle relish
Salt and pepper to taste
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.
Use as salad or as sandwich spread.
Tip: Use a variety of vegetables for health and taste.
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