Vegetable Potato Salad

• 1/2 cup cider vinegar
• 1/4 cup Crisco Pure Canola Oil
• 1/2 teaspoon prepared mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 3/4 pounds red potatoes unpeeled medium
• 3 medium carrots cut into 1-inch julienne strips
• 3 celery ribs, sliced
• 3 green onions with tops, chopped
• 6 radishes sliced
• 1/2 cup grape tomatoes halved if large
• tomato wedges

1. COMBINE vinegar, oil, mustard, salt and pepper in container with tight-fitting lid. Shake well.
2. COOK potatoes in salted water just until tender, about 15 to 20 minutes. Drain. Cool 10 minutes. Cut into bite-size pieces.
3. COMBINE cooked potatoes with carrots, celery, onions, radishes and tomatoes in large salad bowl.
4. SHAKE dressing. Pour over salad. Toss to mix well. Serve immediately or refrigerate. Top with tomato wedges, if desired.

cider vinegar, canola oil, mustard, salt, pepper, red potatoes, carrots, celery, green onions, grape tomatoes, tomato wedges

Taken from www.yummly.com/recipe/Vegetable-Potato-Salad-2667708 (may not work)