This salad is so good, I had to put it away so that we'd stop eating it. It was great warm, which was a good thing b/c I didn't plan ahead enough for chillin' time. It was even better cold the next day.
From one of my very favorite cookbooks, A Muse Came to Dinner by Anne Bunch.
2 lbs. baby or small red potatoes, unpeeled
1 small purple onion, finely chopped
4 celery ribs, finely diced
1/2 cup fresh parsley, chopped
1/4 cup brown rice vinegar (I used seasoned rice vinegar)
1 tsp. salt
1 tsp. ground black pepper
1 cup mayo or Vegenaise
Wash the potatoes well, then boil them in a large pot of salted water til tender, about 30 minutes. Drain and let cool just enough to handle. Quarter potatoes into large mixing bowl and toss with vinegar and salt while still warm. Toss veggies with potatoes, add the mayo, pepper and toss. Refrigerate until ready to eat. Serves 6.
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