Paul Revere Potato Salad

4 pounds small red potatoes, cut into 1-inch pieces
2 bay leaves
3 cloves garlic, peeled
1 bunch scallions, chopped
 2 ribs celery, chopped
1/4 cup vegetable oil
3 tablespoons tarragon vinegar
1 tablespoon whole-grain mustard
Salt and pepper
1 cup mayonnaise
1/2 cup chopped parsley


Bring potatoes, bay leaves, garlic and cold, salted water to cover to a boil in a Dutch oven. Simmer until potatoes are tender, about 12 minutes. Drain. Discard bay leaves and garlic.

Combine scallions, celery, vegetable oil, vinegar and mustard in a bowl. Season with salt and pepper. Add potatoes.

Stir in mayonnaise and parsley and serve at room temperature or slightly chilled.

recipe source: My Recipes