Serves: 8
Preparation Time: 20 minutes
 
Ingredients:
2 pounds (950 g) red potatoes, cut into large pieces
2 orange sweet potatoes, peeled and cut into large pieces
2 stalks organic celery, chopped
1/2 medium onion, chopped
1/3 cup (50 g) each green, red, yellow, & orange peppers, chopped
1/2 cup (55 g) carrots, grated
2 tablespoons Dijon mustard
1 tablespoon VegiZest or other no salt seasoning
3/4 cup (177 mL) low salt mayonnaise or Vegenaise (a vegan alternative-may be found in health food stores) or use Eggplant "Mayonnaise" (see recipe below)

Instructions: Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat, cover and simmer for 10 minutes or until tender. Drain and cool. Remove skin if potatoes are not organic. Cut potatoes into 1/2 inch (1.25 cm) cubes. Place them in a large bowl and add celery, onions, peppers, and carrots, then toss gently. Mix mustard, VegiZest and Vegenaise together and spoon over potato mixture. Toss gently to coat. Cover and chill at least one hour.
EGGPLANT "MAYONNAISE": Peel 1/2 eggplant and dice. Steam until soft. Place the cooked eggplant in a blender along with 1 tablespoon lemon juice, 2 tablespoons tahini, and 1 1/2 teaspoons VegiZest or other no salt seasoning, and blend until smooth & creamy.