No need for mayonnaise with this tangy Dijon-caraway dressing.
- caraway seeds
- Dijon-style mustard
- Extra Virgin Olive Oil
- Flat leaf parsley
- fresh ground pepper
- Red onion
- small red potatoes
- stalks celery
- white wine vinegar
- Place caraway seeds in a small skillet. Toast over medium-high heat until they start to pop
- Rinse potatoes. Place in a 6-quart pot. Cover with water and bring to a boil. Reduce heat to a gentle boil
- Sprinkle potatoes with caraway seeds, celery, parsley and onion, folding in with a rubber spatula.
- Whisk together dressing ingredients until salt is dissolved