Potato Salad with Peas and Carrots

Moving along with my potato-fancying, I decided to whip together a quick veggified potato salad tonight. This salad is packed full of flavor. From the dijon mustard and coriander, to the broth and cheese, it all melds together to make a creamy summery side dish. If you're not as hasty as I was to get this to the table, you can add one or two diced hard-boiled eggs and celery to make this a real-deal potato salad almost like mom used to make.

The Stuff:

• medium saucepan
• medium mixing bowl
• fork (for mixing!)

The Edibles:

• 3 baseball-sized russet potatoes
• 3-4 T. miracle whip or mayonnaise
• 1 T. honey dijon mustard
• 1 T. beef broth (or vegetable broth, if you're making it veggie style)
• 1 T. bacon crumbles (again, omit if you're making it veggie style)
• 1 carrot, shredded
• 1/4 c. frozen peas
• 1 T. Parmesan cheese
• 1/2 T. dried dill
• 1/2 T. dried parsley
• 1/2 T. ground coriander
• 1 tsp. onion powder
• 1/2 tsp. garlic powder
• salt and pepper to taste

The Making:

1. Boil potatoes until cooked, testing with a fork for done-ness. Drain and immediately immerse in a bowl of ice water.
2. Combine remaining ingredients in a bowl and serve immediately, or refrigerate in a sealed container.