Red Potato Mustard Vinegarette Salad

6-8

3 pounds of tiny red potatoes one small sweet onion- minced 3 stalks of celery- minced 2 T dijon mustard 1-2 cloves of garlic-finely minced 4 T kalamata olive oil 2 T lemon juice ½ t salt ¼ t pepper (or to taste)

Boil potatoes for 5 minutes or till just tender when poked with a knife. Let cool while making the dressing. In a bowl, whisk together the mustard, garlic, lemon juice, salt and pepper. Dribble in the olive oil while beating to make a thick dressing. Combine potatoes, onion and celery in a bowl. Pour dressing over and toss. Best if let to sit for at least 2 hours before serving. If you can't get tiny potatoes, just use bigger ones and cook till just tender. Let them cool completely and dice to 1" chop.