INGREDIENTS
4 pounds medium red or gold potatoes, peeled if desired and cut into 1 ½-inch pieces
½ cup olive oil
¼ cup red or white wine vinegar
1 tablespoon whole grain mustard
Salt and pepper to taste
1 ½ cup finely diced celery hearts
½ cup chopped parsley
½ cup chopped fresh chives or minced scallions
¼ cup finely chopped oil packed sun dried tomatoes (optional)
Garnish with paprika, chives, green onion, or even thinly sliced radishes
INSTRUCTIONS
Steam potatoes in a large saucepan fitted with a steamer attachment, covered, until tender when pierced with a fork, 13 to 17 minutes.
Whisk oil, vinegar, mustard, sugar (if using), salt and pepper in a large bowl.
Add the hot potatoes and toss to coat. Let cool, stirring occasionally until room temperature, about 45 minutes.
Add celery, parsley, scallions, sun dried tomatoes (if using), and dill and toss to combine. Serve immediately or refrigerate up to 12 hours.
Recipe adapted from: Healthy Seasonal Recipes
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