2 pounds of small red potatoes, cut into eights
1⁄2 cup celery, chopped
1⁄2 cup green onion, sliced
1⁄3 cup red bell pepper, chopped
1 1⁄2 tablespoons fresh parsley, chopped
6 tablespoons white wine vinegar
1 tablespoon Dijon mustard
3 teaspoons sugar
2 teaspoons olive oil
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 garlic clove, minced
1. Place potatoes in a saucepan; cover with water, and bring to a boil. Reduce heat; simmer 13 minutes or just until tender; drain. Rinse under cold water; drain well. Place in a bowl; cover and chill 30 minutes.
2. Add celery and next 3 ingredients; toss well. Combine vinegar and next 6 ingredients in a small bowl; stir well with a whisk. Pour over potato salad; toss gently. Cover and chill at least 1 hour. Toss gently before serving.