Ingredients:

2 pounds of small red potatoes, cut into eights

1⁄2 cup celery, chopped

1⁄2 cup green onion, sliced

1⁄3 cup red bell pepperr, chopped

1 1⁄2 tablespoons fresh parsley, chopped

6 tablespoons white wine vinegar

1 tablespoon Dijon mustard

3 teaspoons sugar

2 teaspoons olive oil

1⁄2 teaspoon salt

1⁄4 teaspoon pepperr

1 garlic clove, minced

Directions:

1. Place potatoes in a saucepan; cover with water, and bring to a boil. Reduce heat; simmer 13 minutes or just until tender; drain. Rinse under cold water; drain well. Place in a bowl; cover and chill 30 minutes.

2. Add celery and next 3 ingredients; toss well. Combine vinegar and next 6 ingredients in a small bowl; stir well with a whisk. Pour over potato salad; toss gently. Cover and chill at least 1 hour. Toss gently before serving.

Bon Appetit!