Seasoned Magazine

Zesty Potato Salad



1 pound russet potatoes, scrubbed or peeled and cut into2 tablespoons vinegar (any kind is fine), divided1 tablespoon olive or vegetable oil½ teaspoon prepared mustard (any kind is fine)¼ teaspoon kosher salt1 celery stalk, trimmed and thinly sliced1 scallion, roots trimmed off, greens and whites chopped2 tablespoons finely chopped fresh flat-leaf parsley leaves (or use some of the celery leaves from inside your bunch of celery)

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