Yukon Gold Potato Salad

Ingredients

• 2 cups celery heart and inner leaves chopped
• 2 tablespoons dijon mustard 
• 0.3 cup chives fresh minced
• 0.5 cup parsley fresh chopped
• 2 tablespoons juice of lemon fresh
• 2 tablespoons mayonnaise 
• 0.3 cup olive oil extra-virgin
• 2 cups onion chopped
• 1 cup peas green frozen thawed
• 1 teaspoon pepper freshly ground
• 2 teaspoons salt 
• 0.3 cup citrus champagne vinegar 
• 4 pounds yukon gold potatoes cut into 1-inch cubes

Equipment

• whisk
• plastic wrap

Directions

1. Cook potatoes in boiling salted water until tender, about 10 minutes.
2. Drain.
3. Whisk together oil, mayonnaise, mustard, vinegar, lemon juice, salt, and pepper. Toss with potatoes, peas, celery, onion, parsley, and chives. Cover with plastic wrap and refrigerate at least 2 hours before serving.