Recipe: Light and Lively Potato Salad with Lemon-Mustard Vinaigrette Dressing

LIGHT AND LIVELY POTATO SALAD

1 1/2 pounds fingerling potatoes, assorted colors
1 tablespoon champagne vinegar
1 1/2 teaspoons whole-grain mustard
1 1/2 teaspoons grated lemon zest
1/4 cup olive oil
Salt and pepper, as needed
1/2 cup thinly sliced celery
1/2 cup roughly chopped Italian parsley
1/3 cup roughly chopped pitted green olives
1/4 cup capers, rinsed
Celery curls, optional*

Simmer potatoes until tender; drain and cool. Cut in half widthwise.

In large bowl, whisk together vinegar, mustard and lemon zest. Slowly whisk in oil; season with salt and pepper.

Fold in potatoes and remaining ingredients, except celery curls; adjust seasoning. Marinate for a few hours.

Mound in bowl or on individual salad plates; garnish with celery curls.

*TO MAKE CELERY CURLS:
With vegetable peeler, shave celery into long strips. Place in ice water for several hours or until strips curl.

FOR A COMPLETE MEAL:
Stir 2 cups coarsely shredded rotisserie chicken, or 3 coarsely chopped hard-cooked eggs, into salad.

Makes 6 servings.
Source: U.S. Potato Board