Kristina's Potato Salad

From The New Moosewood Cookbook which was first published in the late 1970s. This is the most amazing & delicious potato salad I've ever eaten, worth the price of the cookbook for this dish alone. Easily makes a full meal. Cooking time is actually minimum chilling time. UPDATE: If you're just looking for a traditional potatoes-boiled eggs-mayo salad, this is not the one for you.

• Ready In: 2 hrs 20 mins
• Serves: 6-8

Ingredients

• 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)

Directions

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.