Recipe: Chicken Fricasse and Creamy Garlic Potato Salad (from a Cookbook-repost)

This will be lunch for today with some chicken fricasee.

Creamy Garlic Potato Salad
From: The Soup Mix Gourmet by Diane Phillips
Makes 8 servings

8 medium red potatoes (about 3 pounds)
5 cloves garlic
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup chopped red onion
3 stalks celery, chopped
1 1/2 cups mayonnaise
2 tablespoons Dijon mustard
1/4 cup chopped fresh Italian parsley leaves
1 envelope Lipton Savory Herb with Garlic Soup Mix

Place the potatoes and garlic in a 5-quart saucepan with water to cover. Bring to a boil and let the potatoes cook until they are tender, 25 to 35 minutes. Drain the potatoes, saving the garlic cloves.

When the potatoes are cool, cut them into bite-size pieces and place in a large mixing bowl. Season them with the salt and pepper, add the onion and celery, and toss to combine.

In a medium mixing bowl, mash the boiled garlic cloves, add the mayonnaise, mustard, parsley, and soup mix, and whisk to blend. Pour the dressing over the potatoes and toss the salad until the potatoes are evenly coated.

Cover the bowl tightly and refrigerate the salad for at least 2 hours and for up to 24 hours.