Colourful Potato Salad

Name: Colourful Potato Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 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; 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

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Recipe by Geniale Genie

This is a beautiful, fresh summer salad packed with only good stuff. It has just the right amount of 'zing' and a nice crunch. It can be served as a meal in itself, or to add some colour to a plate.

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READY IN: 20mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.
Mix ingredients for the dressing; set aside.
Chop all the vegetables, the parsley, basil, and remaining rosemary.
Toss with the potatoes and sunflower seeds; add dressing and toss to coat.
Season to taste.

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