Potato Salad

4 servings

2 medium red potatoes, 1/2-inch cubed
3 stalks celery, finely chopped
1/2 bunch green onions, washed, trimmed, and thinly sliced
1 small dill pickle, finely chopped
6 large pitted olives, sliced
2 cloves garlic, minced
2 T olive oil
2 T vinegar
2 t prepared country mustard
1/2 t salt
1/2 t ground black pepper
1/2 c parsley, chopped

Scrub the potatoes and remove any blemishes. Cube the potatoes, cover them with cold water in a small sauce pot, and bring the potatoes to a boil over medium-high heat. Lower the heat to a lazy boil, cover the pot and cook the potatoes for 9 - 10 minutes. Do not cook them any longer!

While the potatoes are cooking, chop the vegetables, and place all of them, except the parsley, in a large bowl. When the potatoes are cooked, drain them in a colander and let them cool for five minutes or so, then add them to the vegetables in the bowl.

Drizzle the olive oil over the potatoes and vegetables and mix very lightly. Mix together the mustard and the vinegar. Pour over the potatoes and mix very lightly. Carefully, fold in the chopped parsley. Cover, and refrigerate the salad a couple of hours before serving.