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Categories:Viewed: 80 - Published at: 2 years ago
Ingredients
- 2 lb. small red potatoes
- 1 1/2 tsp. salt
- 1/4 tsp. coarsely ground black pepper
- 2 stalk celery
- 1/2 c. thinly sliced red onion
- 1/4 c. cider vinegar
- 1/4 c. Dijon mustard
- 1/4 c. fresh parsley leaves
Method
- In 4-quart saucepan, place potatoes, enough water to cover, and 1 teaspoon salt; heat to boiling on high.
- Reduce heat to medium-low; cover saucepan and simmer potatoes about 8 minutes or until just fork-tender.
- Meanwhile, in large bowl, stir together sliced celery, sliced onion, cider vinegar, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.
- Drain potatoes well.
- Add hot potatoes to bowl with celery mixture.
- With rubber spatula, gently toss to coat well.
- Spoon potato salad into serving bowl; sprinkle with chopped parsley and serve warm.
- Makes about 6 1/2 cups.
