CHEF JEFF — ONE BYTE AT A TIME: Potato Salad with Celery and Red Onion

You can’t have a cookout without potato salad.

Potato Salad with Celery and Red Onion

2 pounds waxy potatoes, unpeeled

Salt

2½ teaspoons shallots

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1/3 cup oil

1 cup chopped celery

1/3 cup diced red onion

3 tablespoons coarsely chopped parsley

Place salt and potatoes in saucepan over medium heat and simmer 20 to 30 minutes, depending on size. Prepare vinaigrette. Place shallots in small bowl. Cover with vinegar. Let stand until shallots soften slightly. Whisk in mustard, oil and ½ teaspoon salt until mixture is smooth and creamy. Drain potatoes. When cooled slightly, cut into bite-size pieces. Place in large mixing bowl. Pour over vinaigrette. Toss to combine. When almost ready to serve, add celery, onion and parsley. Combine. Salt to taste and serve.

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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