Simple Potato Salad

• 6 medium-large red-skinned potatoes
• 1/2 cup soy mayonnaise
• 2 teaspoons Dijon mustard
• 2 celery stalks, diced
• 2 scallions, thinly sliced
• Salt and freshly ground pepper to taste

1. If youd like to keep the skins on the potatoes, scrub them well.
2. Microwave or bake the potatoes in their skins until done but still firm.
3. Let the potatoes cool to room temperature.
4. If you prefer to use peeled potatoes in the salad, slip their skins off when they have cooled.
5. Dice the potatoes into approximately 6-inch chunks, and place them in a serving container.
6. Combine the mayonnaise and mustard in a small bowl and stir together.
7. Pour over the potatoes, add the remaining ingredients, and mix well.
8. Cover and refrigerate until needed or serve at once.
9. Simple Potato Salad (this page)
10. Corn Relish Salad (page 45)
11. Fresh bread
12. Chickpea Spread (page 239)
13. Baby carrots and cherry tomatoes
14. Simple Summer Fruit Medley of your choice (pages 252 to 253)
15. Calories: 168
16. Total Fat: 4g
17. Protein: 2g
18. Carbohydrate: 29g
19. Cholesterol: 0mg
20. Sodium: 199mg

potatoes, soy mayonnaise, mustard, celery stalks, scallions, salt

Taken from www.epicurious.com/recipes/food/views/simple-potato-salad-372756 (may not work)