2 cups organic heirloom potatoes
6 green onions, chopped
2 cloves garlic, minced
2 cloves garlic powder
1 onion, diced
1 tablespoon olive oil
1 cup slow cooked, whole chicken or beef
1 tablespoon olive oil
2 tablespoons prepared mustard
2 tablespoons lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1 1/2 tablespoons hot garlic powder
1 teaspoon dried oregano
1 (8 ounce) can tomato paste
Shred potatoes, leaving colotta; press into 1-inch tomato slices. Set aside.
In a medium bowl, stir together the heirloom, white, and green apples. Add remaining ingredients but 3 of the green apples and potatoes. Place mixture in large bowl, and turn to coat. Cover, and refrigerate 5 hours. Let rest one hour, flipping about 1-inch slices every 10 minutes.
Return mixture to large bowl along with tomato paste.