Potatoe Salad With Vinegarette

Submitted by True Texas

"From a little cookbook, I picked up at the library book sale. I dearly love potato salad and this sounds very interesting. I added chopped green onions."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 8

ingredients

• 4 lbs small red potatoes
• 1⁄2 cup olive oil
• 1⁄4 cup red wine vinegar
• 1 bunch chopped green onion, tops and green
• 2 tablespoons parsley, chopped
• 1 1⁄4 teaspoons salt
• 1 1⁄4 teaspoons sugar
• 2 teaspoons prepared mustard
• 1⁄8 teaspoon fresh coarse ground black pepper
• 3 large celery ribs, thinly sliced
• 1⁄3 cup sliced black olives
• 1⁄3 cup sliced green olives

directions

1. in a 5 quart saucepot over high heat, heat unpeeled potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer about 15 minutes or until fork-tender; drain.
2. Cool potatoes until easy to handle; cut each potato into quarters or bite-size pieces. DO NOT PEEL.
3. In a large bowl, with a wire whisk or fork, mix olive oil and the next 7 ingredients.
4. Add potatoes, celery and olives; gently toss with a rubber spatula to mix well.
5. Cover and refrigerate at least ` hour, tossing occasionally to blend flavors.