This is so delicious I'm thinking of freezing in icecubes and making sorbet 
I even made some serious deviations to reduce the sugar and oil, and I love the 'pop' of the finger lime gems between my teeth.

I made these for burgers yesterday amazingly worked out my family couldn't believe it!  I got 8 buns out of the mix about 100gms each.  I cooked for 25 mins, in past my bread is always raw in the middle I think it's my oven.  I replaced 100gms of while flour with rye flour and some partially ground sunflower, linseed & sesame seeds. 

Vivaroo, I have a little recipe book a friend bought me back from Austria.  There is a recipe in it called Tyrolean-style Potato salad using canned salad potatoes that I can give you if you like but there is a note that says

"Viennese Potato Salad is also well know in eastern Austria, where it is made without diced bacon.  A small, yellow, almost waxy potato from that region, (Kipfler) is particularly suited for such salads".
I found the recipe for you as that may be more of what you are thinking about.

Hi JD - I finally tried the Viennese Potato Salad last night and it was lovely.  A good change from the usual mayonnaise salad but still seemed kind of creamy, the idea of adding stock over the cooked potatoes is good so it is not dry.

I only use the stove top, it's easier to check the beans, quieter and I would be using the TMX for something else.  I put 1 cup of required legume in a bowl to soak before heading off to work, I don't even plan what I'm going to cook just grab whatever, then spend the whole day thinking about what I'm going to cook and if I need to purchase any extras on the way home.  It's also a commitment thing, once it's on the soak I've committed to not buying takeaway that night!

Here's a link to cooking times.  Use fresh water not the soaking water, bring to boil then simmer for around 45 mins then check, larger beans will take 1-1.5hrs but I still check sooner.  I put a bay leave in the cooking water sometimes.  I soak split peas too even though most charts say not necessary, I also soak brown rice makes it cook quicker, and basmati rice - try soaking that for 30mins-1hr and see the difference in texture.

And the body gets used to eating more legumes, might be very gassy at first but if the beans are correctly prepared and cooked things will improve and your body will thank you for the healthy food.  Or blame it on the dog/children/stranger standing nearby.

I read somewhere recently to use milk of magnesia as a deodorant - I asked at the Chemist Warehouse and they didn't stock it, said try a health food shop.

I saw the stevia plants and wondered how to use it - thanks Kulsha - another thing I've learnt today.

Before I forget I have to write down this good combination daughter & I had for breakfast today:

2 slices frozen fresh pineapple (with core, good source of bromelain)
Handful frozen blueberries
Handful mixed salad greens (red chard, tatsoi, spinach etc)
1 peeled lime
1 tbsp desiccated coconut
1 tbsp my LSA mix (ground linseed, sunflower seed, almond, pumpkin seed)
200 mls water, I didn't bother with ice because there wasn't any, and fruit was frozen anyway.

I think that was it!  Let me know what you think.

Maddy wow!

Today we made blueberry muffins from: http://blog.fatfreevegan.com/2007/07/berries-and-spice-muffins.html The only change I added 1 peeled grated royal gala apple because I was worried it would be too dry or not sweet enough.

I find it fun to compare nutritional information of low fat or seemingly healthier versions against regular recipes, if I compare these with  blueberry muffins from taste.com.au - mine have 35% less calories, 75% less fat, zero cholesterol and twice the fibre.  Tastes as good or better than regular muffins, most importantly kid & husband approved!