Source: Savory Soups and Salads, by Frank Blenn

An olive oil and vinegar based potato salad tossed with celery and red peppers.

Servings

2 lb red skinned potatoes , washed, with skins left on (equal to 24 small potatoes)
1 cup fresh chopped celery , chopped
1 large red bell peppers , minced
0.25 cup chopped scallions (or young green onions)
2 tbsp olive oil
1 tbsp balsamic vinegar
0.5 tbsp red wine vinegar
1 tsp chopped parsley , chopped
1 pinch black pepper , freshly ground

1 Boil the potatoes for 20 minutes in a large pot of boiling water. Drain and let cool for 30 minutes.
2 Cut cooled potatoes into large chunks and toss them with the celery, red pepper, and scallions.
3 Combine all the dressing ingredients and pour over the potato salad. Serve at room temperature.