Bean & potato salad

Yukon Gold, red and blue potatoes, halved and quartered
celery (chopped)
radishes (chopped)
broccoli tops and stems (chopped small)
fresh dill
1 shallot (minced)
cannellini beans
vegenaise
dijon Mustard
lime juice
turmeric
paprika
dried hot pepper flakes
salt and pepper

1. Boil your potatoes in salted water to an al dente state. You want them thoroughly cooked but not turning to mush or falling apart.
2. Drain potatoes and rinse for a while under cold water then let them cool to room temperature whole you chop your veggies.
3. Combine celery, radishes,broccoli, beans, shallot, dill into a large bowl. Add a little salt and give it a stir.
4. Once your potatoes have cooled, cut the halves into half again and add them to your mixture.
5. Add your Vegenaise, mustard, lime juice, turmeric, paprika, hot pepper flakes,salt, pepper, to taste. (However you mix it your Vegenaise should be 4 parts to 1 part mustard)