Red Potato Salad

Red Potato Salad

4 cups red potatoes

3 celery stalks chopped small

3 green onions chopped small

1/2 red onion chopped small

Salt and pepper to taste

Dressing:

2 tablespoons olive oil

1 tablespoon seeded mustard

2 tablespoons rice wine vinegar

1 tablespoon wasabi

1 tablespoon fat free sourcream

1 teaspoon dill

2 teaspoons kosher salt

1 garlic clove chopped small

1 teaspoon ground pepper

Cut the red potatoes into bite size pieces. Add them to boiling water cook for 10 min. (Do not over cook or you will end up with mashed potatoes) When done drain and let cool put them in the refrigerator to cool. Mix up the dressing and let it sit and marinade for at least 30 min. When potatoes are cool add the oinions and celery. Then gently stir in the dressing. When mixed let everything cool and marinade in the refrigerator for at least 1 hour. Making this the day before is even better for the flavors to marinade.

I served the potato salad with a chicken breast that was seasoned with salt and pepper and cooked in a cast iron pan.