2 Potato Salad: Peel and dice 2 sweet potatoes and 2-3 white potatoes. Place in pot of salted water, bring to a boil. Boil until fork tender. Drain potatoes and transfer to bowl. Add salt and pepper. Add olive oil and apple cider vinegar. Taste. Add chopped green onions, chopped parsley and oregano. Gently toss. Taste and add more olive oil or vinegar, depending on how you like it. Refrigerate. For Portobello Burgers. Marinade portobello in homemade balsamic dressing (1/2 cup olive oil, 1/3 cup balsamic vinegar and 1 tsp Dijon mustard), 1/2 tsp chili powder and 1/2 tsp cumin for one hour at room temperature. Cook in lightly oiled pan over med-high - approx 3 minutes per side. Dress burger with avocado, spinach and tomatoes. ~ Potato Salad adapted from Gluten Free Goddess Blogspot, Portobello Burgers adapted from Eat, Shrink & Be Merry. Cooking Tunes: Rich Aucion -Personal Publication and Public Publication)
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