Potato Salad With Flax Seed Oil

There are probably as many different recipes for potato salad as there are chefs in the world. This Gursche classic features healthful essential fatty acids from the flax seed, pumpkin seed and walnut oils as well as beneficial acids from naturally fermented pickles and apple cider vinegar that support digestion and fight toxins and unfriendly bacteria.

8 medium-size Yukon gold or nugget potatoes
5 free-range eggs
Juice of 1 lemon
1 tsp (5 ml) apple cider vinegar (or balsamic vinegar)
4 Tbsp (60 ml) flax seed oil
1 Tbsp (15 ml) pumpkin seed oil
1 Tbsp (15 ml) walnut oil
1 tsp (5 ml) vegetable broth powder
1/2 tsp (2 ml) vegetable salt, such as Herbamare or Spike
1/2 Tbsp (7 ml) soy sauce or Maggi
1 medium-size onion, finely chopped
1 clove garlic, minced
4 dill pickles, cut in cubes
1 tomato, sliced
1 radish, sliced
Fresh parsley

Cook the potatoes in a large pot of boiling water for about 35 minutes until done but still firm. Drain (reserve the water for another dish) and let cool. Cook the eggs in boiling water for three to four minutes. The yolks should still be soft.In a large bowl, make mayonnaise: combine the lemon juice, vinegar, oils, vegetable broth powder, salt and soy sauce. Whisk
until creamy. Add the onion and garlic; mix thoroughly. Season to taste with more vegetable salt.

Peel the potatoes and cut them into thin slices. Add them to the mayonnaise along with the pickles.

Garnish with tomato, parsley and radish. Let sit for several hours in a cool place but don't refrigerate. This allows time for all the flavours to blend together. Serves six.

Source: alive #246, April 2003