Picnic Potato Salad

Scrub potatoes. Cut in half if large.

In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.

Drain; return potatoes to pot to dry over low heat for 30 seconds.

Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.

Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.

Add finely diced celery and chopped green onions or sweet onion to bowl.

Add red or green pepper and finely chopped pepperoni or kielbasa if using.

Peel cooled potatoes.

Cut potatoes into 3/4 inch cubes or 1/4� slices. Add to veggies in the bowl.

Dressing:.

In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.

Gradually whisk in oil until blended.

Stir in parsley, if using.

Pour dressing over potato mixture.

Gently toss to coat well.

Taste and adjust seasonings.