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Potato salad with celery and red onion

Time 45 minutes
Yields Serves 6
Potato salad with celery and red onion
(Lawrence K. Ho/Los Angeles Times)
1

Place the potatoes in a large saucepan, barely cover with water, add 1 tablespoon salt and bring to a simmer. Maintain a gentle simmer until the potatoes can be pierced easily with a paring knife, 20 to 30 minutes, depending on their size.

2

While the potatoes are cooking, prepare the vinaigrette. Place the shallots in a small bowl and cover with the vinegar. Let stand until the shallots have softened slightly, about 5 minutes. Whisk in the mustard, oil and 1/2 teaspoon salt until the mixture is smooth and creamy.

3

Drain the potatoes. As soon as they are barely cool enough to handle, cut them into bite-size pieces. If you prefer potatoes peeled, do this first -- the skins will pull away easily with a paring knife.

4

Place the potatoes in a large mixing bowl. While they are still very warm, pour over the vinaigrette and toss to combine. Set aside until cool.

5

When almost ready to serve, add the celery, onion and parsley and stir to combine. Salt to taste and serve.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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