Kristina'S Potato Salad

• 6 medium potatoes, unpeeled, boiled in skins, diced
• 2 hard-boiled eggs, chopped
• 2 medium tomatoes, diced
• 1 chopped sweet pepper, chopped
• 2 scallions, minced
• 1 cucumber, chopped
• chopped fresh parsley
• alfalfa sprout
• 1/2 cup toasted cashews
• 1/4 cup mixed roasted sunflower seeds or 1/4 cup sesame seeds
• carrot, coarsely grated (optional)
• chopped celery (optional)
• radish (optional)
• raw fresh peas (optional)
• 3/4 cup mayonnaise
• 1 -2 teaspoon salt and pepper, to taste
• 1 dash tamari
• 1/2 cup cider vinegar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon tarragon
• 1 teaspoon prepared horseradish
• fresh spinach (optional)
• olive (optional)
• lemon wedge (optional)

1. Combine potatoes through peas.
2. Combine mayonnaise through horseradish and toss with potatoes mixture.
3. Chill.
4. If desired, serve on a bed of spinach garnished with olives and lemon wedges.

potatoes, eggs, tomatoes, sweet pepper, scallions, cucumber, fresh parsley, alfalfa, cashews, mixed roasted sunflower seeds, carrot, celery, fresh peas, mayonnaise, salt, tamari, cider vinegar, dry mustard, tarragon, horseradish, fresh spinach, olive, lemon

Taken from www.food.com/recipe/kristinas-potato-salad-127697 (may not work)