This picnic staple has a rustic feel, because it features tender new potatoes which can be eaten whole. Fresh dill and tangy mustard kick the flavor up a notch, while snap peas and green beans add a refreshing crunch.
salt, for preparing the water
5 cups new or nugget potatoes, left whole or cut in half
1⁄2 cup snap peas, trimmed
1⁄2 cup green beans, trimmed
1 tablespoons mustard
2 teaspoons apple cider vinegar
2 tablespoon fresh dill, chopped
1 cup egg free mayonnaise substitute
1 cup celery, chopped
salt and pepper, to taste
a pinch cayenne pepper*
Bring a large pot of salted water to a boil.
Add the potatoes to the pot and boil until for about 10-12 minutes, or until tender when poked with a fork.
Add the snap peas and green beans to the pot and cook them with the potatoes for another 2-3 minutes, or until they begin to become tender, but still keep their crunch.
While the potatoes and peas are cooking, whisk together the mustard, vinegar, dill and mayonnaise substitute. Stir in the chopped celery.
Drain the potatoes, green beans and peas and place together in a large bowl. Toss the vegetables with the mustard dressing until thoroughly coated. Season with salt and pepper to taste. Taste again for seasoning and add some additional chopped dill or cayenne pepper if you like your potato salad slightly spicy.