Ingredients
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2 lbs small red potatoes, cut into eights
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1/2 cup celery, chopped
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1/3 cup red bell pepper, chopped
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1 1/2 tablespoons fresh parsley, chopped
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6 tablespoons white wine vinegar
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1 tablespoon Dijon mustard
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3 teaspoons sugar
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2 teaspoons olive oil
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 garlic clove, minced
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1/2 cup green onion, sliced
Instructions
- Place potatoes in a saucepan; cover with water, and bring to a boil.
- Reduce heat; simmer 13 minutes or just until tender; drain.
- Rinse under cold water; drain well.
- Place in a bowl; cover and chill 30 minutes.
- Add celery and next 3 ingredients; toss well.
- Combine vinegar and next 6 ingredients in a small bowl; stir well with a whisk.
- Pour over potato salad; toss gently.
- Cover and chill at least 1 hour.
- Toss gently before serving.