Potato Salad

Makes about 5 cups

2     pounds red potatoes, scrubbed
¼    cup fresh Italian parsley leaves, loosely
       packed
½    small red onion, cut into 1-inch pieces
3    celery stalks, cut into 1-inch pieces
3    tablespoons extra virgin olive oil
2    tablespoons whole-grain Dijon mustard
1    tablespoon white wine vinegar
1½ to 2 teaspoons kosher salt
¼    teaspoon freshly ground black pepper

Nutritional information for salad per serving (½ cup):
Calories 92 (34% from fat) • carb. 13g • pro. 2g • fat 3g • sat. fat 0g • chol. 0mg • sod. 364mg • calc. 13mg • fiber 2g

1. Insert the dicing grid and disc. Dice potatoes.
Put into a large cooking pot. Add water to
1 inch above the potatoes. Boil until tender.
Drain, rinse with cold water and drain again;
let cool.
2. While potatoes are cooking, put parsley,
onion and celery into the small work bowl
fitted with the small chopping blade. Pulse toroughly chop, about 3 to 4 times.
3. When potatoes are cooked and slightly
cool, transfer to a large bowl. Add chopped
parsley, onion and celery mixture to the
bowl with the potatoes. Add the remaining
ingredients. Stir gently.
4. Taste and adjust seasoning as desired.