SUPPERTIME POTATO SALAD

Yield: about 5 to 6 servings

6 medium new potatoes, either red or white,
unpeeled, cut onto bite-size chunks
Water
1/2 teaspoon salt
1 large broccoli crown, chopped
1/2 cup (120 ml) water

3 to 4 stalks celery, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 medium carrots, coarsely shredded
1 or 2 (15-ounce) cans beans, rinsed and
drained (garbanzo, kidney, black, or pinto)
3 green onions, chopped or 1/2 sweet onion, chopped
1/4 cup (60 ml) plus 2 tablespoons vegan bacon bits
3 to 4 tablespoons capers, thoroughly drained
Pinch cayenne
2/3 cup to 3/4 cup vegan mayonnaise
Salt and pepper

1/2 head romaine lettuce, shredded
1 or 2 tomatoes, chopped

Place the potatoes into a 6-quart saucepan or
large stockpot and cover with water. Add the
salt and cover the pan. Bring to a boil over
high heat. Then, reduce the heat to simmer the
potatoes for 4 to 7 minutes, or until just fork
tender. Watch carefully to avoid overcooking the
potatoes. Pour the potatoes into a large strainer
to drain and place them into a large bowl.

Place the broccoli into a large, deep skillet
and add the water. Cook over high heat, stirring
frequently for about 5 minutes, or until the broccoli
is just tender. Drain the excess water and add the
broccoli to the potatoes.

Add the celery, greed and red bell peppers, carrots,
beans, onions, bacon bits, capers, cayenne, and vegan
mayonnaise and use a wooden spoon to distribute the
mayonnaise throughout. Season lightly with salt and pepper.

To serve, place a generous portion of shredded lettuce
on each plate. Spoon a serving of potato salad over the
lettuce, and garnish the edges with the tomatoes.