Kristina'S Potato Salad - cooking recipe

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)

Preparation

Combine potatoes through peas.
Combine mayonnaise through horseradish and toss with potatoes mixture.
Chill.
If desired, serve on a bed of spinach garnished with olives and lemon wedges.