Colourful Potato Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.