Herb-Mustard Potato Salad


4 lbs. russet potatoes, washed and peeled
Simply Organic All-Purpose Seasoning
2 Tbsp. apple cider vinegar
4 stalks celery, diced
1/2 green bell pepper, diced
1/4 cup red onion, finely diced
4 green onions, whites and greens, thinly sliced
Dressing:
          3/4 cup Our Hummus (click here)
          1/4 cup low sodium yellow mustard
          2 Tbsp. Dijon mustard
          1/4 cup fresh parsley, chopped
          3 Tbsp. fresh dill, chopped   (1 Tbsp. dried dill weed)
          2 Tbsp. fresh chives, chopped   (1 Tbsp. dried chives)
          Fresh ground pepper

Prepare hummus and combine dressing ingredients. Set aside.

Cut the potatoes into 1-inch cubes. Add 2-inches of water to a
large saucepan, then arrange the chopped potatoes in a steamer
basket inside. Bring the water to a boil over high heat, then
reduce the heat and cover, allowing to steam for about 10
minutes, or until the potato chunks are just fork-tender. (Be
careful not to overcook!) An alternate method would be to bring
the potato cubes to a boil in cold water seasoned with some
Simply Organic All-Purpose Seasoning, then reduce the heat to
cook the potatoes at a simmer until fork tender, about 5-10
minutes.

Place potatoes in a large bowl and toss with 2 Tbsp. apple
cider vinegar while still warm.

Add diced celery, green pepper, red onion and green onion.
Adjust seasoning to taste. Toss with dressing and let sit at
least an hour -- preferably overnight.

Makes 12 servings (about 1/4 cup each).