Long Island Potato Salad
- 2 lbs Long Island Potatos (preferable "new")
- 3/4 cup mayonaisse
- 1/4 cup of Dijon mustard
- 2 scallions, minced
- Coarse salt and fresh ground pepper
- 1/3 cup of finely chopped parsley
- * Boil the potatos in their skins but do not overcook.
- * Peel and slice potatos while still warm.
- * Mix mayonaisse and mustard. Gently blend in with potatos.
- * Add scallions.
- * Season to taste. Garnish with parsley and serve.
- * Serves 6.