Instructions

1. Fill a medium saucepan about half full and set it over the heat to boil. 
2. As the water heats, cube the potatoes evenly. Once the water reaches boiling, drop them in—gently. 
3. While the potatoes boil, chop, dice and slice the rest of the add-ins.
4. This is a good time to toast the pumpkin seeds, as well. Low-medium heat for 5-7 minutes, stirring often. Allow to cool before adding to the salad.
5. Put all of the ingredients besides the potatoes and dressing in a large mixing bowl (don't forget the salt and pepper!).
6. Test the potatoes frequently so you don't overcook them, which will cause them to be waterlogged and mushy. 
7. Once the potatoes are cooked through, rinse them well with cold water.
8. Mix the dressing ingredients.
9. Add the potatoes and dressing to the rest of the ingredients in the mixing bowl and gently fold them all together to combine.