Magic Garden Potato Salad

This potato salad is easy to prepare, vegan, delicious, and great to bring to any bbq or summer hang— or enjoy casually at your own home any day, any time.

Makes 4-6 servings. (Add more potatoes if you’d like to serve more :)

• 2-3 handfuls medium and small sized Yukon gold and mixed heirloom potatoes, cut into nice chunks

• 3 stalks of celery, sliced finely

• 1/2 a medium sized fennel bulb, chopped finely

• 1/3 cup of veganaise or choice mayonnaise if no vegan preference

• 2 tbsp dijon mustard

• 3 fresh garlic cloves, minced

• 2 tsp your choice AD adaptogens

• 1 handful of fennel fronds, minced for garnish

• 2 stalk green onion, chopped

• 1/2 tsp maldon salt

• 1/2 tsp black pepper

• 1 tbsp white vinegar

• 2 tbsp good olive oil

• Bachelor Buttons flowers

Chop potatoes (with the skins on) into nice nice chunks. Boil to a desired firmness (about 5-10 minutes), drain, rinse with cold water, and pour into your large serving bowl.

Combine all ingredients in a large, open bowl; garnish with extra chopped fennel fronds, a dusting of your favorite AD adaptogens, and whatever edible flowers are seasonal and on hand. Chill in the fridge for 15-20 minutes if possible, and enjoy!