Potato Salad With Celery And Red Onion

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Los Angeles Times


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2 pounds waxy potatoes, unpeeled


2 1/2 teaspoons shallots

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1/3 cup oil

1 cup chopped celery (about 4 stalks)

1/3 cup diced red onion

3 tablespoons coarsely chopped parsley

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