Valentine's Meal | Cold Plate | Pink Potato Salad Recipe

Featured on this cold plate:




Pink potato salad
Mustard Spinach potato salad
Spicy noodle salad
Deviled egg
Tossed salad

Pink Potato Salad:

Boil 4 medium organic potatoes until soft , Drain.
Chop 1/2 cup of  chopped organic pickled beets
Mash potatoes and beet together with:
1/4 cup organic mayo (fresh organic mayo is best)
4 TBS organic grass fed butter
5 TBS organic pickled beet juice
1/2 tsp celtic salt

Mustard Spinach potato salad:

Boil 4 medium organic potatoes until soft , Drain.
Chop 3 cups of fresh organic spinach and boil for 2 minutes until soft (don’t over cook)
Mash potatoes and spinach together with:
1/4 cup organic mayo (fresh organic mayo is best)
4 TBS organic grass fed butter
5 TBS organic yellow mustard
4 TBS raw honey
1/2 tsp organic garlic powder
1/2 tsp organic onion powder
1/2 tsp salt

Spicy Noodle Salad:

Cook 4 cups of your favorite organic pasta (thin noodles are best)
To warm pasta add:
2 tbp organic olive oil
1 TBS organic ACV (apple cider vinegar)
1 TBS raw Honey

In food processor chop
1/2 organic sweet pepper
1 stalk organic celery
4 organic spring onions (green onions)
1 hot organic chili pepper (2 if your brave)
1 small organic dill pickle

Stir in to pasta and let cool.

Deviled eggs:

2 large hard boiled organic grass fed eggs
Peel and slice eggs in half lengthwise.
Carefully with a spoon pop yolks out into a food processor then add:
1/2 tsp organic mustard
1/2 tsp organic ketchup
1/8 tsp organic garlic powder
1/8 tsp organic organic onion powder
Dash of organic cracked pepper.

Process until smooth. Refill the yolk holes in the ramekins by spooning yolk mixture in or using a piping bag. Sprinkle top with capsicum or cracked black pepper.

Serve above salads together with fresh organic veggies and chick peas.






I purchase all of my organic fresh spices at Mountain Rose Herbs

Comments