POTATO SALAD

Cook, peel and coarsely shred or dice:

           8-10 medium to large potatoes

 Blend together and bring to boil:

          1 cup coconut milk

          3/4 cup water

          1/2 cup cashew nuts

          1/4 cup lemon juice

          1 tablespoon organic cane sugar

          1-2 teaspoons salt

          1 tablespoon onion powder

          1 tablespoon sesame seed

          1/2 tablespoon finely chopped fresh parsley (or 1 tablespoon dried)

          1 teaspoon turmeric

          1/8 teaspoon garlic powder  

          1 teaspoon grated onion or dried minced onion

          1/8 teaspoon paprika

Combine blended mix with shredded/diced potatoes and add:

          2 teaspoon dill weed

          1 small grated carrot

          1 cup finely diced celery

          2-3 diced dill pickles (no vinegar pickles)

Place in a shallow bowl or pan to chill*.

Makes approximately 10 cups.

*Health Tip: When chilling a warmer food in the refrigerator, clean off the top shelf and place it there, uncovered. Heat rises, so by doing this you preserve the refrigerator life of your other foods. The contents of the warmer dish should be no more than 2 inches deep and left uncovered for the quickest and the best cooling. To prevent food poisoning, all foods should be brought to a refrigerator temperature of 41 Fº within 4 1/2 hours.