Light & Lively Potato Salad
The light and lively part of this potato salad comes from Champagne vinegar, whole-grain mustard, lemon zest and green olives.
6 lb. fingerling potatoes, assorted colors
1⁄4 cup Champagne vinegar
2 tbsp. whole-grain mustard
2 tbsp. grated lemon zest
1 cup olive oil
Salt and pepper as needed
2 cups thinly sliced celery
2 cups roughly chopped Italian parsley
11⁄3 cups roughly chopped pitted green olives
1 cup rinsed capers
Celery curls as needed
1. Simmer potatoes until tender; drain and cool. Cut in half widthwise.
2. In large bowl, whisk together vinegar, mustard and lemon zest. Slowly whisk in oil; season with salt and pepper.
3. Fold in potatoes and remaining ingredients, except celery curls; adjust seasoning. Marinate for few hours.
4. Mound in bowl or on individual salad plates; garnish with celery curls.
Note: To make celery curls, using vegetable peeler, shave celery into long strips. Place in ice water for several hours or until strips curl.
Recipe by United States Potato Board