Vegan Potato Salad

(TIP I always boil potatoes first before making soup and then use the same water, so I lose as few nutrients as possible from the cooking of the potatoes :)

1. Cooking the potatoes

Ingredients
4-5 medium sized potatoes
2l water
2ml Oryx Desert Salt
4-5 coriander seeds
a pinch of coriander powder
6-10 pieces of Rosemary
1 bay leaf

Instructions
Add the spices and seasoning to the water
Bring the water to the boil while you chop the potatoes up.
Once the water is boiling, add the potatoes.
Bring the water back to the boil and boil for 20 minutes until the put your hotbox for 20 minutes to cook through until the potatoes are soft
(a nice test that they are cooked is if they can be pierced with a knife and will fall off the knife when lifted out of the pot).

Pour the water and potatoes into another heatproof dish and then pour the water back into the pot to continue cooking your soup.

Allow the potatoes to cool. You can refrigerate them plain until you are ready to make your potato salad or make it when it is cool.

2. Making the Potato Salad

Ingredients:
Your potatoes cooked as per above
Avocado oil
Freshly Squeezed Lemon
Salt
Coriander Powder
Cayenne Pepper
Paprika
(Optional additions: Some finely chopped up celery, red and green peppers are a delicious addition)
You can also add finely chopped up parsley

Instructions
Add spices to taste. Mix it all together. Serves 4-6 as a side dish