A delightful twist on the classic potato salad, featuring a tangy herb dressing and vibrant vegetables.
Place the red potatoes in a saucepan, cover with water, and bring to a boil.
Ensure the potatoes are similar in size for even cooking.
Reduce the heat and simmer the potatoes until tender, about 10-12 minutes. Drain and let cool.
Test the potatoes with a fork; they should be tender but not falling apart.
Dice the cooled potatoes into bite-sized pieces and place them in a mixing bowl.
Cut the potatoes into uniform pieces for consistent texture.
Add the celery, green onion, red bell pepper, and parsley to the bowl with the potatoes.
Chop the vegetables finely for better integration of flavors.
In a small bowl, whisk together the vinegar, mustard, sugar, olive oil, salt, pepper, and garlic.
Whisk the dressing until it emulsifies for a smooth consistency.
Pour the dressing over the potato mixture and toss gently to combine.
Toss gently to avoid breaking the potatoes.
Cover the salad and refrigerate for at least 1 hour before serving.
Chilling allows the flavors to meld together beautifully.
Give the salad a gentle toss before serving and enjoy.
Garnish with additional parsley for a fresh touch.
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