Salad:

• 3 lbs potatoes, scrubbed and cut into half inch cubes
• chopped green olives
• a few hard boiled eggs
• handful of chopped roasted red peppers (we roast our own and freeze them in the fall)
• a scoop of capers
• fresh carrots, diced up mini
• fresh peas or greens or any other veggie (colored cauliflower is great)
• Fresh herbs (cilantro, dill, basil, thyme, tarragon, anything you like, in any combination)

Steam or boil the cubed spuds until just tender (don't overcook! they keep cooking even after you drain the water). Add the rest of the ingredients to the drained spuds.

Dressing:

I always wing it, but I usually do some combo of the following in the blender to taste:

• glug of olive oil
• a couple big spoonfuls of mayo or vegenaise
• splash of tamari (soy sauce
• little glug of vinegar (cider or red wine is good)
• plop of sweet pickles & their juices (we make our own in the fall and our recipe includes onions)
• salt
• pepper
• dash of Cranky Baby Hot Sauce

Blend. Pour over the potato mixture and mix together.