Potato Salad

• 10 whole Small/medium Potatoes
• 1 whole Carrot, Unpeeled
• 1 whole White Radish, Unpeeled
• 1 whole Small French Turnip, Unpeeled
• 4 Tablespoons Mustard
• 3 Tablespoons Olive Oil
• 1 pinch Ground Coriander
• 1/4 teaspoons Ground Pepper
• Sea Salt, to taste
• Raw Sesame Seeds, Garnish

1. Boil the unpeeled potatoes in a pot of water until they're fork tender (about half an hour). Then remove the pot from the heat and drain the potatoes to allow them to cool.
2. Rinse the other veggies. Grate the unpeeled carrot, white radish and French turnip (I don't peel them because their peel is filled with vitamins. If the veggies are not organic you should peel them because the peel may contain unhealthy chemicals).
3. Peel the boiled potatoes after you let them to cool down for a few minutes. You can place them in a bowl filled with cold water. After you peel them, cut them into bite size cubes.
4. Mix all vegetables in a large bowl.
5. In a small bowl mix the mustard with the olive oil, sea salt, pepper and coriander. This will be the dressing. Pour the dressing over the ingredients in the large bowl and mix them all together.
6. Garnish each serving with some sprinkled sesame seeds. Serve!
7. Tip: The salad is even tastier after it stays overnight in the fridge. The flavors are more intense.

potatoes, carrot, white radish, mustard, olive oil, ground coriander, ubc, salt, sesame seeds

Taken from tastykitchen.com/recipes/salads/potato-salad-10/ (may not work)