Simple Potato Salad

For those of you who don’t like mayonnaise, here is my favorite non-mayo potato salad.

• 3 lbs baby potatoes (Yukon gold or red potatoes work especially well)
  
• 1 large red onion, diced
  
• 1 green pepper, diced
  
• 5 celery ribs, dice
  

Dressing:

• 1/2 cup extra virgin olive oil
  
• 1/4 cup red wine vinegar
  
• 1/4 cup Dijon mustard
  
• pinch of salt
  
• 1 tsp ground black pepper

Put the potatoes (skins left on) in a large pot and cover with water by a few inches. Add a large pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, until potatoes can be easily pierced through with a fork. While potatoes are cooking, dice the other vegetables. Put dressing ingredients into small mixing bowl and whisk until emulsified. (If they separate, just give another quick whisk before adding to the salad.) Mix potatoes, other veggies, and dressing in a large bowl so that potatoes crumble a bit, but not so much that it turns to mush.. Salt & pepper to taste. Chill for an hour or so before serving.

*For meat-eaters, this is also good with 3 or 4 slices of crispy bacon crumbled in.