Mexican Spiced Potato Salad

We've decided to keep cooking to a minimum and make almost every night either "Salad Night" or "Veggie Burger Night" until the baby is born.  Makes things easier for quick dinners after the pool!

Tonight is "Black Bean Burger Night", so to go with that theme, I came up with this side dish recipe, which we'll serve with corn on the cob.

Ingredients:
1-2 Potatoes, scrubbed, cubed and boiled about 10 min. until just tender, not mushy - set aside to cool
1 c. Sliced Celery
1 c. Carrot, finely chopped
1/2 c. Red Onion, finely chopped
1 Med. Red Pepper, finely chopped
*I use the Ninja Master Prep for all chopping, makes things VERY easy and beats hand chopping!
http://www.ninjakitchen.com/

1 tsp Brown Mustard
1/2 c. Mayonnaise (I use Vegenaise)  http://www.followyourheart.com/products/category/vegenaise/
1/2 tsp. Vinegar (White)
1 tsp. Sugar
1/2 tsp each Salt & Black Pepper
1 TBSP Taco Seasoning

Method:
Combine all in bowl and stir
Serve room temperature or cold