Paul Revere Potato Salad

• 4 pounds small red potatoes, cut into 1-inch pieces
• 2 bay leaves
• 3 cloves garlic, peeled
• 1 bunch scallions, chopped
• 2 ribs celery, chopped
• 1/4 cup vegetable oil
• 3 tablespoons tarragon vinegar
• 1 tablespoon whole-grain mustard
• Salt and pepper
• 1 cup mayonnaise
• 1/2 cup chopped parsley

1. Bring potatoes, bay leaves, garlic and cold, salted water to cover to a boil in a Dutch oven. Simmer until potatoes are tender, about 12 minutes. Drain. Discard bay leaves and garlic.
2. Combine scallions, celery, vegetable oil, vinegar and mustard in a bowl. Season with salt and pepper. Add potatoes.
3. Stir in mayonnaise and parsley and serve at room temperature or slightly chilled.

red potatoes, bay leaves, garlic, scallions, celery, vegetable oil, tarragon vinegar, wholegrain mustard, salt, mayonnaise, parsley

Taken from www.myrecipes.com/recipe/paul-revere-potato-salad (may not work)