Parsley Potato Salad - cooking recipe

Ingredients

2 cups potatoes, diced and cooked
1/2 tablespoon pimiento, chopped
1/2 cup celery, chopped
1 tablespoon onion, chopped
2 tablespoons fresh parsley, chopped
1/2 tablespoon cider vinegar
1 teaspoon dry mustard
1/2 teaspoon celery seed
black pepper
1/4 cup reduced-calorie mayonnaise

Preparation

In a a large bowl, combine all ingredients excpet mayonnaise. Toss lightly, cover, and refrigerate for several hours.
A few hours before serving, add mayonnaise and stir well. Cover and return salad to refrigerator until ready to serve.