This delicious potato salad is reminiscent of Nicoise Salad, though served warm with a tangy crunch, you wont even remember it doesn’t contain salt!

Use organic ingredients:
4 large red potatoes, cubed (skin on)
handful of broccolini spears, cut into small pieces
4 small yellow bell peppers (the very small variety, otherwise 1 medium yellow bell pepper)
1 small sweet white onion, chunky dice
4 stalks of celery, chunky dice
1/2 cup frozen sweet peas
3 cloves of garlic, minced
1/4 Tbsp ground black pepper
1/4 Tbsp ground coriander
1 cup water
2 Tbsp sesame oil
2 Tbsp apple cider vinegar
1 Tsp lemon juice
2 tbsp fresh parsley, chopped

Put potatoes and water in a wok on medium-high heat, cover tightly. Cook until steamy,
approximately 10 minutes, stirring occasionally. Add broccolini, reduce heat to medium, cover
and continue to cook until potatoes can be pierced with a fork (though not soft). Uncover, add
peas, onion, peppers, garlic and cook until most of the water has evaporated. Turn heat to
medium-low, add oil, vinegar and spices, stir. Cook until potatoes are soft, but not mushy.

Turn off heat, add celery and lemon juice, stir. Add parsley and stir, let sit for a couple minutes.

Serve Warm.