Curried Potato Salad This dish is a flavorful departure from traditional mayonnaise-based potato salads. 3 lbs. salad potatoes (we used baby red and Yukon gold) 2 TB. SHALLOTS (or 1 shallot, peeled and minced)     1/4 Cup finely cut fresh Parsley, Cilantro or Basil (we used Parsley) 3 eggs, hardboiled and chopped (optional; this recipe is vegan without the eggs) 2/3 Cup olive oil 1/3 Cup red wine vinegar      1-2 TB. PENZEYS CURRY 2 TB. sugar or honey 1 tsp. BROWN MUSTARD SEED (optional) 1-2 tsp. salt (to taste) 1/2-1 tsp. PENZEYS PEPPER (to taste)

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