Smashed Red-Skinned Potato Salad - cooking recipe

Ingredients

2 lbs small red potatoes
3/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 medium red onion, finely diced
2 celery ribs, finely diced
salt
fresh ground black pepper
1/4 cup finely chopped fresh parsley

Preparation

Put the potatoes in a pot of lightly salted water. Bring to a boil over high heat. Continue boiling the potatoes until they are tender enough to be pierced easily by the tip of a small, sharp knife, 15 -20 minutes depending on their size. Drain the potatoes and let them cool to room temperature.
In a large mixing bowl, stir together the mayonnaise, mustard, onion, celery, and salt and pepper to taste. With your hands, coarsely crush the cooled boiled potatoes into the bowl. With a large spoon, stir the crushed potatoes into the mayonnaise mixture. Stir in the parsley. Taste the salad and, if necessary, adjust the seasonings with a little more salt and pepper.
Cover the bowl with plastic wrap. Refrigerate until serving time.