Mediterranean potato salad from The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant That Revolutionized Eating in America (page 124) by The Moosewood Collective

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Buffalo-style deviled eggs; Purée of parsnip, carrot, and celeriac; Walnut-cheddar-herb "meatballs"; Roasted red pepper, black olive, and tofu burgers; Beetroot sticks; Simple seasoned tofu; Dilly deviled eggs; Chipotle deviled eggs; Black olive deviled eggs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Dewnie on July 30, 2019

    This was delicious!!.....so different from my usual potato salad....I did reduce the mustard by half but I believe I could have gone with the whole amount....great that it can be served hot, room temperature, or chilled....will be making this again...

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