- 5 medium-large red-skinned or Yukon Gold potatoes
- ½ 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
- ½ 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
- Microwave the potatoes on high in their skins until done but still firm. Allow 2 to 3 minutes per potato, test for doneness, then add a little more time as needed. When cool enough to handle, peel the potatoes and cut into ½ – to ¾-inch chunks. Place them in a serving container.
- Combine the mayonnaise and mustard in a small bowl and stir together. Add to the potatoes, along with the celery and peas; mix well. Season with salt and pepper.
- Add any of the optional ingredients you’d like; mix well. Cover and refrigerate until needed or serve at once.