© JACQUES & COMPANY 2009
Makes 8 servings
4 pounds Yukon Gold potatoes
2 cups celery, ¼-inch dice
1 cup sweet onion, ¼-inch dice
½ cup green onions, minced
2 tablespoons Dijon mustard
⅓ cup cider vinegar
⅓ cup canola oil
Salt and pepper
Place the potatoes in their skin in a large stock pot and cover with cold water. Simmer for 30 minutes until just cooked. (You should be able to pierce them with the tip of a paring knife). Drain and cool for 15 minutes.
While the potatoes are cooling, in a large mixing bowl toss together the rest of the ingredients. Peel the potatoes and cut them into ½-inch slices.
Add the potatoes to the vegetables and carefully toss. Season the potato salad with salt and pepper to taste. Add more vinegar if you want a sharper tasting salad.
Note: This salad is best when served at room temperature or even better when served after just being made.
