Rodney

I just made this tonight for the nth time. You've really gotta like mustard, but if you do, it's heaven. And my wife the vegetarian _really_ likes mustard. Me, I think it's great with sausages (brats, dogs, etc.), steak, and pork.

2 pounds red potatoes, diced but not peeled
2 cloves of garlic, chopped pretty fine
2 stalks of celery
1/4 cup Dijon mustard, or similar
1/3 cup olive oil
2 tbsp apple cider vinegar
1/2 tsp salt
1/4 tsp pepper

Bring the potatoes to a boil, then simmer for ten minutes

While that's happening, chop the celery into small bits.

In a separate bowl, combine the mustard, vinegar, garlic, salt, and pepper. Mix it together well. Now add the olive oil to the mixture a bit at a time and keep mixing until the oil is well integrated into the dressing

When the potatoes are done, drain then and either put them back into the pot or into a large bowl. Add the chopped celery and toss. Then add the dressing and toss some more until the potatoes are evenly coated.

Serve hot. It's great cold, too, and also reheats quite well in the microwave.