I Could Eat the Whole Bowl Mustard Potato Salad

1 1.5-pound bag Melissa's baby red potatoes

4 ribs celery, diced

1bunch scallions (about five), diced

1/2 cup chopped parsley

2 hard-boiled eggs, chopped

3 Tablespoons cider vinegar

1/2 cup Duke’s mayonnaise

1 tablespoon Grey Poupon

Salt and freshly ground black pepper, to taste

Halve potatoes. Boil 10 minutes; drain. Place potatoes, celery, scallions, parsley, and eggs into a large bowl. Pour vinegar over top; toss. Mix mayonnaise and mustard together in a small bowl; fold into potato mixture. Salt and pepper generously. Refrigerate for 1 to 2 hours to meld flavors. Serve.

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