Munchie Monday: Pretty Tasty Potato Salad!

This is a quick and easy recipe if you are prepared!  Well, you need to make the sauce ahead and you need to cook the potatoes ahead and chill them.  Also it is handy to have chopped vegetables in the refrigerator then you can just throw it all together just before eating.

Make up the Whole Food Nacho Sauce and put it in the refrigerator...which recipe I posted on 8 June.

Scrub and chop as many small potatoes as you want. We had just gotten some new red potatoes from the farm which I cut in quarters and pressure cooked for 20 minutes.  It turned out they did not need that long but I have been having issues with potatoes cooking to the softness I like so this batch got the whole treatment! Potato salad potatoes should be less soft, which I forgot.  Still, they worked.

Chop half a sweet onion, one medium cucumber, 3 stalks celery, and one bunch scallions.

Chop a few Kalamata olives for the saltiness and flavor they bring.

In a large bowl, place all ingredients and mix in as much of the Nacho Sauce as seems good to you.  Cover and put in refrigerator for 30-60 minutes.  (Flavors improve when they marry a few minutes...)

Enjoy a nice serving of deliciousness.  It is summer!

Another thing you can do to soup this salad up a little more:  sprinkle with smoked paprika.