1 lb of cleaned new potatoes (we used a mix of gold, red and purple for added color)
1/2 cup chopped celery
3 eggs hard boiled, pealed and chopped
1 Tbsp of Stone Grain Mustard
1 tsp of Kosher Salt
1/2 tsp of white pepper
Put the potatoes in a large pot with 6-7 cups of water to a boil and let the potatoes cook until just fork tender. While the potatoes are cooking, combine the celery and eggs in a large bowl. In as smaller bowl or mixing cup, combine the Olive Lucy Lemongrass Mint Balsamic with the mustard, salt and pepper, then whisk in a tablespoon at a time the Olive Lucy Fernleaf Dill Olive Oil. Test after each tablespoon to make sure the dressing is balanced for your taste. When the potatoes are done cooking, drain and let cool slightly to the touch. Then either smash or quarter the potatoes and put in the bowl with the egg and celery. Pour the dressing over the potatoes, then toss and serve.