New-Potato Salad

Ingredients

• 2 rib celery thinly sliced
• 2 tablespoons dijon mustard 
• 2 tablespoons parsley fresh chopped
• 1 cup mayonnaise reduced-fat
• 3 pounds new potatoes scrubbed
• 2 tablespoons red wine vinegar 
• 8 servings salt and pepper 
• 1  shallots minced

Equipment

• bowl
• pot
• kitchen towels

Directions

1. Place potatoes in a large pot and pour in enough cold water to cover by 1 inch.
2. Add 1 Tbsp. salt and bring to a boil over high heat. Reduce heat to medium-low and cook until potatoes are tender, 13 to 17 minutes.
3. Drain, return potatoes to pot and cover with a damp kitchen towel.
4. Let stand, off heat, until soft, 10 to 15 minutes.
5. In a small bowl, combine mayonnaise, mustard and vinegar.
6. Cut potatoes into halves or quarters. In a large bowl, mix potatoes with celery, shallot and parsley. Fold in mayonnaise mixture and season well with salt and pepper.
7. Serve at room temperature.