Red Potato Salad

  • 1 lb red-skinned new potatoes, halved
  • 1/2 cup of mayonnaise
  • 1/4 cup chopped celery (optional)
  • 1-1/2 tbsp Dijon mustard
  • 1/2 tbsp fresh chives, chopped
  • 1/2 tbsp olive oil
  • 2 green onions, chopped
  • salt and pepper

Preheat oven to 425°F. Combine red and sweet potatoes with oil on a baking sheet and bake at 425°F for 25 minutes or until potatoes are tender. Combine the rest of the ingredients in a large bowl and add potatoes. Serve immediately.

Tip: Garnish with fresh dill or parsley