Colourful Potato Salad

Submitted 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."

 

• Ready In: 20mins
• Ingredients: 15
• Serves: 4-6

ingredients

• 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

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.