Dairy and Soy Free Potato Salad

Well, the summer weather is somehow upon us in our New England home (but wait. .  .isn't it March?!) and my husband broke out the grill tonight! For B this meant a little foil packet of broccoli mixed with pineapple slices, a touch of canola, salt and honey (sounds odd but is super tasty). For me, this meant a salmon (hooray!) and summer squash foil packet; for N this meant a bison, bacon and cheese burger times two. For N and I, I also made potato salad and it turned out very well so I though I would share it with you!

Summer Mama Potato Salad
1 cup dairy free/soy free mayo
1/4 cup safe mustard (I used dijon)
4 hard boiled eggs (optional), sliced
5 medium red potatoes, cleaned, sliced and boiled with skins
1/4 cup sliced cherry tomatoes
1/4 cup sliced mixed sweet peppers
1 small sweet onion, finely diced (optional)
1 tsp basil
1 tsp thyme leaves
1 tsp rosemary leaves
1/2 tsp sage
1/4 tsp black pepper
1/2 tsp salt

Cook potatoes until tender but not falling apart, and hard-boil the eggs. Drain, and set aside to cool. While eggs and potatoes are cooling, dice 2-4 small sweet peppers (I like using different colors), 1/4 cup cherry tomatoes, and a small onion. In a small bowl, mix the spices.

In a medium to large bowl, mix together mustard and mayo until well-blended. Add spices and again, blend well. Next, toss in potatoes, peppers, onions, and tomatoes. Blend well. Add eggs and stir until all ingredients are well mixed. Chill in the refrigerator for 1 hr or more. Serve with summer picnic food and enjoy!