Potato Salad Ⓥ

• Medium pot
• Large bowl
• Wooden spoon
• Strainer

• 2 pounds potatoes, peeled or scrubbed
• ½-¾ c mayonnaise or aïoli
• 1 t mustard, prepared or dry
• ½ small red onion, chopped  or  1 scallion, sliced
• 1-2 carrots, peeled (optionally) and sliced
• 1 cucumber, seeded and diced
• 1 stalk celery, sliced
• ¼ c mushrooms, diced
• ½ c peas
• ½ c corn
• garnish: halved cherry tomatoes

Boil the potatoes for 10-15 minutes, just until the point where you can insert a fork into a piece and it falls right off. (Overcooking will leave you with mashed potato salad).

Meanwhile, combine the mayonnaise, mustard, and onion, then stir in the vegetables.

Drain the potatoes, rinse with cold water, and shake the colander a bit to get rid of excess water.

Fold the potatoes into the vegetables.

Serve warm.

For a smoky flavor, add ½ c bacon or smoked tofu.