Ingredients:
 | 2 lbs. red potatoes, cut in chunks |
| ¼ c. Dijon mustard |
| 2 T. cider vinegar |
| 2 garlic cloves, crushed |
| ½ tsp. salt |
| ¼ tsp. pepper |
| 1/3 c. olive oil |
| 2 celery stalks, sliced |
| ¼ c. parsley, chopped |
In a 2-quart saucepan over high heat, add enough water to cover potatoes. Heat potatoes until boiling. Reduce heat to low. Cover and simmer for 10 minutes. In a large bowl, combine mustard, vinegar, garlic, salt and pepper. Gradually add oil until dressing is well blended. Toss dressing with potatoes, celery, and parsley. Serves 6.
Thanks to Jan Burns for her recipe. This recipe can also be make with regular white potatoes and less oil, if desired.
Taken from Taste & See: American Orthodox Cooking, Franklin, Tenn.: St. Ignatius Antiochian Orthodox Church AOCWNA, 1999.
© 2000 by St. Ignatius Antiochian Orthodox Church AOCWNA.
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