Therese O’Neill’s Potato Salad

Serves: big bowl

6 medium red skin potatoes

2 tablespoons minced sweet onion

3 tablespoons finely cut celery

½ teaspoon salt

2 tablespoons finely cut parsley

½ to ¾ cup Hellmann’s mayonnaise

1 teaspoon Coleman’s dried mustard

McCormick Ground Red Pepper

French Vinaigrette

¼ cup cider vinegar

2 tablespoons water

1 to 2 teaspoons black pepper

Bring a large enough pot of water to the boil. Add potatoes and cook on medium heat for 20 to 30 minutes until tender, but not mushy.

Peal potatoes under cold running water and place on a paper towel. Cut in half on the flat side of the potato and then cut thinly down into ¼ inch slices. When slicing potatoes, add half to serving bowl, then add the minced onions. Then add the salt. Add remaining potatoes to bowl. Heat Vinaigrette in Microwave, test for tartness, and if too tart, add a bit of water. Slowly add vinaigrette by tablespoon to potatoes making sure not to add too much. You don’t want the potatoes to be “soupy”. While potatoes are resting, cut celery and add to the top of the potatoes. Then finely cut parsley and add to the potatoes. Let potatoes rest for about 20 to 30 minutes.

In a small bowl combine mayonnaise and dried mustard. Mix thoroughly with a spoon, tasting for more mustard if needed. When ready, add mayonnaise mixture to the potatoes with a spatula folding in with mayo and turning the dish as you do this. Keep turning the dish until all the mayo is incorporated into the potatoes. With a spatula bring potatoes toward the center of the dish, use a wet paper towel to wipe the inside of the dish, and then with a fork bring the potatoes back to the side of the dish. Sprinkle potatoes lightly with cayenne pepper. Cover and let rest in frig for 3 to 4 hours. Enjoy.