Recipe by DonnaMaria
A healthy change from your typical mayonnaise based salad. Also, this will hold up much better especially in warm weather. If refrigerating, bring to room temperature before serving. You can substitute fresh Basil for the Parsley for a different taste.
- 4 large russet potatoes, peeled and cut into 1-inch cubes
- 3 celery ribs, chopped
- 2 cups flat-leaf Italian parsley, coarsely chopped
- olive oil
- red wine vinegar
- black pepper