Colourful Potato Salad

• Salad
• 1 1/2 lbs assorted small potatoes, halved (red, yellow & blue)
• 4 sprigs fresh rosemary
• 5 green onions, sliced
• 4 portebello mushrooms, peeled and diced
• 1/2 red bell pepper, diced
• 1 (7 ounce) can corn kernels, drained
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 3 tablespoons sunflower seeds
• 1/2 cup good quality vegetarian ham or 1/2 cup ham, diced
• Dressing
• 4 tablespoons olive oil
• 1 1/2 tablespoons apple cider vinegar
• 3/4 teaspoon celery salt
• 3/4 teaspoon steak spice
• salt & pepper, to taste

1. Bruise 3 sprigs of rosemary and cook with the potatoes on a steamer in pressure cooker; remove from heat 5 minutes after the top starts to shake. Cool.
2. Mix ingredients for the dressing; set aside.
3. Chop all the vegetables, the parsley, basil, and remaining rosemary.
4. Toss with the potatoes and sunflower seeds; add dressing and toss to coat.
5. Season to taste.

salad, potatoes, rosemary, green onions, portebello mushrooms, red bell pepper, corn kernels, fresh parsley, fresh basil, sunflower seeds, vegetarian ham, dressing, olive oil, apple cider vinegar, celery salt, steak spice, salt

Taken from www.food.com/recipe/colourful-potato-salad-382337 (may not work)