Ingredients

• Ingredients Units USM Scale 1x2x3x 2 lbs. baby potatoes (red, white or gold), cut in half and quartered 1 cup cucumber, diced 1 small shallot, finely diced 2 tablespoons whole-grain mustard or Dijon 2 tablespoons olive oil 3 tablespoons apple cider vinegar 2 – 4 tablespoons fresh dill, chopped generous pinch of mineral salt & pepper, plus more to taste 1/2 – 1 teaspoon caraway seeds, optional juice of 1 lemon, to serve

Preparation

• Instructions Potatoes: Wash and scrub the potatoes, place in a medium size pot, and fill with water, cover the potatoes with at least 1 inch of water. Bring the water and potatoes to a boil, reduce heat to medium and cook for 5 – 6 minutes, or until potatoes are just fork tender. Drain potatoes using a colander, and run potatoes under cool running water for 10 seconds or so. Set aside. Prep: While the potatoes are cooking, prep the shallot, cucumber and dill, and make the dressing. Potato Dressing: In a small bowl, whisk together the oil, apple cider vinegar, mustard, salt and pepper. Mix until the mustard emulsifies and dressing is somewhat creamy. Assemble: In a medium mixing bowl, add the potatoes, shallots, cucumber and dill, pour the dressing overtop and toss to coat. Add more salt, pepper, or dill to taste. Add a squeeze of lemon overtop. Serve with sliced vegan sausage or add a handful of homemade Coconut Bacon. Even a can of chickpeas, drained and rinsed would be great added to the salad for protein! Keep leftovers in the refrigerator, in an airtight container, for up to 5 – 6 days. Serves 3, or 6 small sides.