Serves: 4
Total Calories: 399

2 pounds boiling potatoes (red or Yukon gold will work well)
2 tablespoons white vinegar
1/2 cup olive oil
salt and pepper
1/4 cup onion finely chopped
2 stalks celery finely chopped
1 medium cucumber peeled, quartered, deseeded, and cut into 1/4 inch pieces
3 tablespoons Dijon style mustard
3 tablespoons sour gherkin juice
8 baby sour gherkins, cut up small
2 tablespoons chopped parsley
paprika

Peel potatoes and cut into 11/2-inch chunks. Put in a pot and cover with water. Bring to a boil and boil about 15 minutes until potatoes are tender when pricked with a fork. Drain and pour potatoes into a bowl. Drizzle with vinegar, olive oil, salt and pepper. Toss. Add onion, celery, cucumber, mustard, gherkin juice, gherkins, and parsley. Cover and refrigerate overnight if possible, or at least a couple of hours. Just before serving, sprinkle top with paprika.

Nutritional Facts:

Serves: 4
Total Calories: 399
Calories from Fat: 240

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Creamy Avocado Chicken Salad
American Picnic Potato Salad
Dill Potato Salad
Quinoa Tabouli
Rice Salad
Grilled Vegetables
Thanya's Corn Salad
Pasta Salad