Ingredients
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1/2 cup Italian salad dressing (make your own or use bottled for ease)
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1/4 cup spicy brown mustard (or Horseradish Mustard, I prefer but not necessary)
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1 cup sliced celery
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1 teaspoon celery seed (looks pretty with specks)
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1/4 cup minced parsley
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2 tablespoons minced green onions
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1/8 teaspoon ground pepper, course grind
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1 lb small red potato, quartered (or white potatoes)
Instructions
- Cook potatoes in boiling water for 15 minute until tender.
- Add salad dressing, and mix lightly, let potatoes cool down, or cool in fridge until completely cooled.
- In a large bowl, add rest of ingredients and mix.
- After potatoes have cooled down, add potatoes and mix again, lightly.
- Chill, covered, 1 hour, (at least) almost better next day.