Potato Salad Recipe:
3 or 4 potatoes, skinned and boiled whole
2-3 boiled eggs (can be boiled in the potato water if shells are clean)
½ tsp. sea salt (or salt to taste)
Juice of 1 lemon (or to taste)
4 Tbs. or more Extra Virgin Olive Oil
Optional; ceyenne powder and cumin powder
Yellow dock leaves, or other greens to wrap it in (romaine, dandelion, kale, etc…)
Instructions:
Boil potato until it is ready, about 20 minutes; it is ready if it falls apart when sticking a fork through it. Boil the eggs by placing them in boiling water or in the potatoes water; boil for about 7 minutes, you don’t want to overcook.
When potatoes and eggs are cooked, set aside to let cool down about 30 minutes, or longer. You can even prepare this for the following day. Next, mash them and add the salt, lemon and olive oil. You can sprinkle cumin and cayenne over the top for an exotic flavor.
NOTE:
This can be eaten with a spoon or as a wrap by scooping it inside of any green leaf and wrapping it. Yellow dock works great and it has a lemon flavor. If you are not familiar with yellow dock, take a look at the pictures here and you may have some growing in your back yard; they come out in early spring in most areas. To make sure you have positively identified it, so a search online to confirm.
A Nutritional Makeover 