Dressing:
1/3 c. olive or vegetable oil
1/3 c. red-wine or cider vinegar
2 T. fresh parsley, chopped
1 T. fresh chives, chopped
2 t. prepared mustard
1-1/2 t. salt
1-1/2 t. sugar
1/4 t. pepper
4 lbs. small red-skinned potatoes, unpeeled, boiled until tender, drained and quartered (about 10-1/2 c.)
3 large ribs of celery, sliced thin (about 1-1/2 c.)
Add ingredients to jar with a tight lid. Shake vigorously to blend. Pour over potatoes and celery in a large bowl; toss to coat. Cover and refrigerate three hours or overnight. Stir before serving.
Yields twelve servings.