Chef Joey'S Summer Potato Salad - cooking recipe

Ingredients

1 cup mayonnaise (I used Grapeseed Vegenaise)
3 lbs yellow potatoes
3 dill pickles (cut up fine, I used lemon cucumber pickels I made last year)
2 tablespoons dill weed (dried)
1 scallion (chopped small)
1 teaspoon roasted red pepper (I used the ones in the jar and chopped fine)
1/2 teaspoon cumin
2 teaspoons garlic powder
1/8 teaspoon mustard powder
2 teaspoons yellow mustard (I used stone ground)
salt and pepper

Preparation

Cut the potatoes so that all the pieces are the same size. Put them a 6 quart pot and cover with filtered water. Boil until they are tender. Cool completely. Don't add the mayo mixture while this is hot, it will not work out well.
In the meantime, put your mayo in a bowl and add the chopped pickle, dill weed, scallion, red pepper, cumin, garlic powder, mustard and mustard powder to the mayo.
I used the grapeseed vegenaise because I like grapseed oil, its very good for you.
Put the potatoes into a big bowl and gently toss with the mayo mixture.
Taste it, you should always taste your food before serving. Sprinkle with salt and pepper to taste. Taste again to adjust seasonings.
Refrigerate for a few hours to let the flavours combine.
Bon Appetit!