Difficulty: Beginner Prep time 10 mins Cook time 5 mins Rest time 5 mins Total time 20 mins
Servings: 4





  1. Drain and let cool cooked vegetables at least 5 minutes, preferably 15-20.
    Cooking your vegetables in salted water will give them more flavor. You can substitute frozen vegetables (cooked to package instructions) for the potatoes, carrot and peas)
  2. Add onion and celery (and carrot if raw) to vegetable mix.
  3. Mix dressing ingredients and add to salad. Taste for salt and vinegar level and add accordingly.
    The dressing can be made a day in advance and refrigerated.
  4. The salad can be refrigerated for up to 2 days.

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