Potato Salad

• 1 teaspoon salt
• 2 12 lbs small red potatoes, unpeeled
• 3 celery ribs, cut into slices 1/4 inch thick
• 14 cup finely diced red onion (Spanish)
• 12 cup sour cream
• 12 cup mayonnaise
• 1 tablespoon mustard seeds
• 1 green onion, including the tender green tops, finely chopped
• 14 cup finely chopped fresh parsley
• 1 teaspoon dry mustard
• 14 teaspoon salt
• 18 teaspoon fresh ground pepper
• 1 tablespoon finely chopped fresh parsley

1. Bring a large saucepan three-fourths full of water to a boil.
2. Add the salt and then the potatoes.
3. Boil until tender but slightly resistant when pierced with a fork, 15-25 minutes depending upon the size.
4. Drain and, when cool enough to handle, cut the unpeeled potatoes into 1-inch (2.5-cm) pieces.
5. In a bowl, combine the potatoes, celery and red onion and toss briefly to mix.
6. Set aside.
7. FOR THE DRESSING:.
8. In a small bowl and using a fork, stir together the sour cream, mayonnaise, mustard seeds, green onion, parsley, dry mustard, salt and pepper, mixing well.
9. Pour the dressing over the potato mixture.
10. Using a large spoon, mix well, being careful not to break up the potatoes too much.
11. TO SERVE:.
12. Transfer the salad to a large serving platter or bowl, if desired.
13. For the best flavor, cover and chill for up to 2 hours before serving.
14. Sprinkle the parsley over the top and serve.
15. for more information this my bloog http://chefjihene-cook.blogspot.com/.

salt, red potatoes, celery, red onion, sour cream, mayonnaise, mustard seeds, green onion, parsley, mustard, salt, ground pepper, parsley

Taken from www.food.com/recipe/potato-salad-458639 (may not work)