Expandable Potato Salad

• 5 medium-large red-skinned or Yukon Gold potatoes
• 1/2 cup soy mayonnaise
• 2 teaspoons prepared yellow mustard
• 1 large celery stalk, finely diced
• 1 cup frozen green peas, thawed
• Salt and freshly ground pepper to taste
• 1/2 medium red bell pepper, finely diced
• Crumbled feta or goat cheese
• 1 to 2 scallions, thinly sliced
• Toasted sunflower seeds, to taste
• Minced fresh dill, to taste
• Chopped fresh parsley, to taste

1. Microwave the potatoes on high in their skins until done but still firm.
2. Allow 2 to 3 minutes per potato, test for doneness, then add a little more time as needed.
3. When cool enough to handle, peel the potatoes and cut into 1/2 - to 3/4-inch chunks.
4. Place them in a serving container.
5. Combine the mayonnaise and mustard in a small bowl and stir together.
6. Add to the potatoes, along with the celery and peas; mix well.
7. Season with salt and pepper.
8. Add any of the optional ingredients youd like; mix well.
9. Cover and refrigerate until needed or serve at once.

potatoes, soy mayonnaise, yellow mustard, celery stalk, frozen green peas, salt, red bell pepper, goat cheese, scallions, sunflower seeds, fresh dill, fresh parsley

Taken from www.cookstr.com/recipes/expandable-potato-salad (may not work)