2 lbs Yukon Gold potatoes (about 4 medium)
3 eggs
1 medium head cauliflower, trimmed and cut into florets
12 oz fresh whole green beans, trimmed
1 red bell pepper, finely diced
2 stalks celery, minced
1/4 red onion, minced
1/4 cup chopped fresh dill
2 tablespoons chopped fresh chives
3/4 cup Red Duck Sweet Mustard Peppercorn BBQ Sauce
1/4 cup mayonnaise (optional)
Salt to taste

Bring a large pot of salted water to a boil (more water than you need; we'll be cooking lots of things in this). Add potatoes and cook, covered, until fork-tender, 25-30 minutes. At some point while the potatoes are cooking, carefully submerge the eggs and cook those for 8 minutes, then remove with tongs and rinse with cold water. Set eggs aside to cool. Once the potatoes are fork-tender, remove those with tongs as well, and set aside to cool.

Add the cauliflower florets and green beans into the same pot of boiling water, and boil veggies for 2-3 minutes, until the cauliflower is fork-tender and the green beans are tender but still crisp. Drain into colander and rinse with cool water. 

When cool enough to handle, dice the potatoes and eggs, cut the green beans into 3/4-inch long pieces, and dice the cauliflower into smaller pieces. Combine everything in a big bowl and add the celery, red onion, dill, chives, Red Duck Sweet Mustard Peppercorn BBQ Sauce, mayo (if using), and stir well to combine. Season to taste with salt.

Chill potato salad in the fridge until ready to serve. It's best after the flavors have had some time to chill out together — at least a few hours, or overnight. 

Serves 8. Enjoy!