Categories: Salad, side dishes

Ingredients

• 3 lbs white thin skinned potatoes
• 1 med onion, diced
• 2 cloves garlic, minced
• 3 stalks celery and leaves, finely chopped
• (the celery leaves add a lot of flavor)
• 1 tbsp salt, to taste
• freshly ground pepper to taste
• 1/2 cup vegetable oil
• 1/2 cup white vinegar
• Chopped fresh parsley
• Optional additions:
• Chopped hard cooked eggs
• Crispy chopped bacon
• (some of the bacon fat can be added in
• lieu of the veg. oil)
• Chopped sweet or dill pickles
• Diced apples (with skin) tossed in lemon juice to avoid discoloring

Directions

1. Cook potatoes. Cool and slice in 1/4" slices. Add remaining ingredients and toss very gently so as not to break potatoes. Chill overnight or 6 hours. Taste and adjust seasoning. Be generous with seasonings. The potatoes absorb the salt, pepper and vinegar, so you might need to add more at this point. Sprinkle top with chopped parsley and bacon. Decorate with hard boiled egg halves (or deviled eggs) and cherry tomatoes.

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