View Photos What do you get when you fill a potato salad with a ton of veggies and sub a tasty vinaigrette for mayo? Heidi Swanson’s smart alternative to the picnic classic.Mostly Not Potato SaladServes four to sixIngredients 4 sm. pink- or red-skinned potatoes, unpeeled, quarteredBig handful of green beans, trimmed and sliced into 1-inch pieces2 tbsp. whole-grain mustard2 tbsp. red wine vinegarExtra virgin olive oil½ tsp. natural cane sugar or agave nectar¼ c. finely chopped dill 1 sm. leek, white and tender green parts, trimmed and chopped6 stalks celery, trimmed and diced1 cucumber, unpeeled, seeded and cut into tiny cubes6 oz. baked or extra-firm tofu, cut into small cubes1 tbsp. chopped fresh chivesFine-grain sea salt1. Bring a pot of water to a rolling boil. Salt generously, add the potatoes, and cook until tender but not falling apart, about 10 minutes.2. Thirty seconds before the potatoes are done cooking, add the green beans to the pot. Drain and set aside.3. In the meantime, make the dressing by whisking together the mustard, vinegar, 1 tbsp. olive oil, sugar, and ¼ tsp. salt in a bowl. Alternatively, combine the ingredients in a jar and shake until blended. Taste and adjust if needed.4. In a large skillet, saute the dill in a splash of olive oil over medium-high heat. Add a couple of pinches of salt, stir in the leek, and saute until golden and slightly crispy, 4 to 5 minutes.5. In a large bowl, gently toss the potatoes and green beans, celery, cucumber, tofu, chives, and half of the leek with most of the dressing. Taste and add a sprinke of salt if needed.6. Turn out onto a platter and finish with a drizzle of dressing and the remaining leek. Serve chilled or at room temperature.Adapted from Super Natural Every Day, available online at amazon.com, $16.Photo: Heidi Swanson Hungry? We have more picnic recipes to stuff your basket, plus the on-the-go accessories you’ll need to enjoy your meal alfresco.