Creamy Garlic Red Potato Salad

• 8 medium red potatoes
• 5 cloves garlic
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper, freshly ground
• 1/2 cup red onion, chopped
• 3 stalks celery, chopped
• 1 1/2 cups mayonnaise
• 2 tablespoons Dijon mustard
• 1/4 cup Italian parsley, chopped
• 1 envelope lipton savory herb with garlic soup mix

1. Place the potatoes and garlic in a saucepan with water to cover.
2. Bring to a boil and let the potatoes cook until they are tender, about 25-35 minutes.
3. Drain the potatoes, saving the garlic cloves When the potatoes are cool, cut them into bite size pieces and place in a large mixing bowl.
4. Season them with the salt and pepper, add the onion and celery, and toss to combine.
5. In a medium mixing bowl, mash the boiled garlic cloves, add the mayonnaise, mustard, parsley, and soup mix, and whisk to blend.
6. Pour the dressing over the potatoes and toss the salad until the potatoes are evenly coated.
7. Cover the bowl tightly and refrigerate the salad for at least 2 hours for up to 24 hours.

red potatoes, garlic, salt, black pepper, red onion, stalks celery, mayonnaise, mustard, italian parsley, garlic soup

Taken from www.food.com/recipe/creamy-garlic-red-potato-salad-61442 (may not work)