1 1/2 cup mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/2 cup chopped celery
1/2 cup gherkin pickles chopped
1/4 cup chopped Italian parsley leaves
3 green onions, the whole thing, chopped
1/2 medium red onion, sliced
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
3 to 4 lbs. new potatoes, the smaller the better. Half or quarter the potatoes, cook and drain
While potatoes cool a little, mix all the ingredients together in a bowl. Taste and adjust with salt and pepper. Once the potatoes have cooled, pour the dressing over the top and toss gently. Sprinkle some parsley and green onion on top and serve.
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