Ingredients:
4 lbs small red potatoes, cut into 1-inch pieces
2 bay leaves
3 garlic cloves, peeled
1 bunch scallions, chopped
2 celery ribs, chopped
1/4 cup vegetable oil
3 tablespoons tarragon vinegar
1 tablespoon whole grain mustard
salt and pepper
1 cup mayonnaise
1/2 cup chopped parsley
Directions:
Bring potatoes, bay leaves, garlic and enough cold salted water to cover to a boil in a Dutch oven.
Simmer until potatoes are tender, about 12 minutes. Drain. Discard bay leaves and garlic.
Combine scallions, celery, oil, vinegar and mustard in a bowl.
Season with salt and pepper.
Add potatoes.
Stir in mayonnaise and parsley.
Serve at room temperature or slightly chilled. (I thought this salad tasted better the second day.).
Servings: 12
Time preparation: 10 min.
Time total: 25 min.