INGREDIENTS
2 pounds Red potatoes, cubed ½ inch
1/2 cup celery, finely chopped (1–2 stalks)
1/2 cup green onion tops chopped, just the green parts (3-4 onions)
1/2 cup white onion, chopped
1/2 cup green Bell Pepper, chopped
1/2 cup red Bell Pepper, chopped
2 tablespoons finely chopped fresh Italian parsley
1 cup Creamy Garlic Parmesan Dressing
2 tablespoons prepared Dijon mustard
2 tablespoons dried dill weed
2 tablespoons olive oil
METHOD
Cube the red potatoes and steam them for about 8-10 minutes until cooked through but still firm. Meanwhile, chop the vegetables finely and place them in a large bowl, mixing them well. In a second bowl mix the dressing, mustard, dill and olive oil..
When the potatoes are done, drain them and place them into cold water for 2-3 minutes, then drain again. Mix the potatoes with the chopped vegetables. Add the dressing to cover all the potatoes and vegetables and mix well. Either serve warm or refrigerate overnight and serve cold.
