Summer Potato Salad

JACQUES & COMPANY 2011

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Makes 8 servings

4 pounds Yukon Gold potatoes

2 cups celery, -inch dice

1 cup sweet onion, -inch dice

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 -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.

 

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