1 1/2 lbs. new potatoes (unpeeled)
2 ribs celery (finely chopped)
1/2 sm. red onion (finely chopped)
1/2 c. tofu mayonnaise
1/4 c. fresh parsley (chopped)
3/4 tbsp. fine sea salt
Lettuce leaves for serving
1 lg. carrot (finely chopped)
1 lb. fresh peas (shelled) or 1 c. frozen peas (thawed)
1 tbsp. Dijon mustard
1/4 c. fresh dill (chopped)
1/4 tsp. freshly ground black pepper
Paprika for garnish

In a large pot with enough lightly salted boiling water to cover, cook the potatoes until just tender when pierced with the tip of a sharp knife -- 10-15 minutes, depending on their size. Drain, rinse under cold water and cool completely.

Cut the potatoes into 1/2 inch cubes and put them in a salad bowl. Add the carrot, celery, peas and onion; stir until mixed well.

Put the tofu mayonnaise, mustard, parsley, dill, salt and pepper into a small bowl and stir to combine. Pour the dressing over the salad and toss to coat.

Refrigerate until well chilled. Serve chilled on a bed of lettuce, with a sprinkle of paprika on top.