• 6servings
  • 25minutes
  • 150calories

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Nutrition Info . . .

VitaminsA, B9, C, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 2 pound(s) small red potatoes , each cut into quarters

  2. 1 1/2 teaspoon(s) salt

  3. 1/4 teaspoon(s) coarsely ground black pepper

  4. 2 stalk(s) celery , thinly sliced

  5. 1/2 cup(s) thinly sliced red onion

  6. 1/4 cup(s) cider vinegar

  7. 1/4 cup(s) Dijon mustard

  8. 1/4 cup(s) (loosely packed) fresh parsley leaves , coarsely chopped

Instructions Jump to Ingredients ↑

  1. In 4-quart saucepan, place potatoes, enough water to cover, and 1 teaspoon salt; heat to boiling on high. Reduce heat to medium-low; cover saucepan and simmer potatoes about 8 minutes or until just fork-tender.

  2. Meanwhile, in large bowl, stir together sliced celery, sliced onion, cider vinegar, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

  3. Drain potatoes well. Add hot potatoes to bowl with celery mixture. With rubber spatula, gently toss to coat well. Spoon potato salad into serving bowl; sprinkle with chopped parsley and serve warm. Makes about 6 1/2 cups.


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