Colourful Potato Salad - cooking recipe

Ingredients

Salad
1 1/2 lbs assorted small potatoes, halved (red, yellow & blue)
4 sprigs fresh rosemary
5 green onions, sliced
4 portebello mushrooms, peeled and diced
1/2 red bell pepper, diced
1 (7 ounce) can corn kernels, drained
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
3 tablespoons sunflower seeds
1/2 cup good quality vegetarian ham or 1/2 cup ham, diced
Dressing
4 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar
3/4 teaspoon celery salt
3/4 teaspoon steak spice
salt & pepper, to taste

Preparation

Bruise 3 sprigs of rosemary and cook with the potatoes on a steamer in pressure cooker; remove from heat 5 minutes after the top starts to shake. Cool.
Mix ingredients for the dressing; set aside.
Chop all the vegetables, the parsley, basil, and remaining rosemary.
Toss with the potatoes and sunflower seeds; add dressing and toss to coat.
Season to taste.