New-Potato Salad

• 3 pounds new potatoes, scrubbed clean
• Salt and pepper
• 1 cup reduced-fat mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 2 celery ribs, thinly sliced
• 1 shallot, minced
• 2 tablespoons chopped fresh parsley

1. Place potatoes in a large pot and pour in enough cold water to cover by 1 inch. Add 1 Tbsp. salt and bring to a boil over high heat. Reduce heat to medium-low and cook until potatoes are tender, 13 to 17 minutes. Drain, return potatoes to pot and cover with a damp kitchen towel. Let stand, off heat, until soft, 10 to 15 minutes.
2. In a small bowl, combine mayonnaise, mustard and vinegar. Cut potatoes into halves or quarters. In a large bowl, mix potatoes with celery, shallot and parsley. Fold in mayonnaise mixture and season well with salt and pepper. Serve at room temperature.

new potatoes, salt, mayonnaise, mustard, red wine vinegar, celery, shallot, parsley

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