The RedBird'sSummery~White Potato Salad

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• 6-8 med. size New Red potatoes
• 1 cup mayonnaise*
• 1 tsp. dry mustard
• 1 Tbs. Parsley flakes (or 1-2 Tbs. fresh parley, finely chopped)
• 1/4 cup finely chopped onion (any kind)
• 1/2 cup finely chopped celery
• 1 tsp. salt, pepper to taste
• 1/2 tsp. Dill weed (dried)
• 1/4 cup 2% (or skim) milk
• 1 Tbs. extra virgin Olive Oil

While potatoes are cooking, in large mixing bowl add chopped Parsley, onion, Dill weed, and dry mustard to Olive Oil, and stir - just to blend thoroughly. Set aside. Chop celery and set aside. Remove potatoes when done and immediately submerse in cold water. Leave them in water (you may add ice cubes to hasten chilling) until completely cold. Remove potatoes from water then, and cut into smallish cubes or slices. Don't worry if they're still wet.

Add mayonnaise and milk to the Oil/spice mixture in large bowl, and blend well by hand. Add in potatoes, folding gently with wooden spoon or spatula, until completly covered with Oil/spice/mayo, etc. Add salt, celery, and pepper, and continue folding until potatoes are smoothly and thoroughly covered, and celery is well distributed

Chill for at least 2 hours, and serve. (*note: plain yogurt may be substituted for mayo, but quantities may have to be increased to retain proper coverage; up to 16 oz. of yogurt may be used)

Serves 6 to 8 people:-)