Ideal for picnics, this salad sits well at room temperature since it’s not made with mayonnaise. Potatoes, nourishing if eaten with the skin, increase yin, according to Paul Pitchford in his book Healing with Whole Foods. That means they’ll improve one’s calm, receptive and compassionate nature! He says we crave potatoes because they help balance the stresses of our high-tech world and help balance jet lag.

Serves 10-12

2 pounds organic purple potatoes	1 can organic chickpeas
2 pounds organic yellow potatoes	1-2 cups minced red onion
4 organic* carrots, diced	2 c pitted Moroccan oil-cured olives
¼ pound string beans, in ½" pieces	1 cup olive oil
1 cup sliced celery or green peas	2 tb salt or 3 tb Spike
6 hard boiled eggs, peeled, diced	1 tb black pepper
1 cup zucchini or summer squash, diced	1 tsp oregano
1 cup roasted red pepper, optional	¼ cup capers, optional

Scrub potatoes, but don’t peel because you’ve used organic! Cut into bite-sized pieces and place in a pot with water to about 2” above. Simmer over medium heat until tender, about 10 minutes. Pour into a colander to drain and then into large mixing bowl. Using same pot, add about 2 cups water and bring to a boil. Add carrots, cover pot, lower heat and simmer 5 minutes. Add string beans and simmer covered over low another two minutes. Drain and add these to potatoes. Let mixture stand until warm.

Add celery or peas, eggs, zucchini or summer squash, chickpeas, onion, olives, and olive oil together with herbs. Diced roasted red pepper and capers if you want. Toss all together gently using a rubber spatula.

Spanish potato salad can be prepared the day before, but let come to room temp before serving. Of course you can leave out an ingredient or two, or use one kind of potato. Variety is what it’s all about!

We’ve got Moroccan olives already pitted, roasted red peppers, capers and everything else you need.*You get optimum nutrition and help the planet if you use organic produce thru-out the recipe.