My Mommy's Smashed Red Skinned Potato Salad

My mother is a wonderful cook, everything she makes begs to be tried twice.  I blame her for finishing everything on my plate and then some.  She gave me my love for cooking and through her I have been inspired to create some of my own.  On any given Sunday you can find this incredible woman humming original tunes, whistling away over a big pot of love.  No need to wait for summer for this recipe, its to be enjoyed all year round.

Thanks Mommy for making me cook with you for however brief when I was little, I still remember sifting flour into those orange containers all while watching you cook with love. 

2 lbs. SMALL RED POTATOES

3/4 CUP LIGHT MAYO

1 TB DIJON MUSTARD

1/2 CUP DICED RED ONION

2 CELERY STALKS, DICED

SALT AND PEPPER TO TASTE

1/4 CUP FRESH OR DRIED PARSLEY

TO COOK POTATOES: PUT POTATOES IN POT OF LIGHTLY SALTED WATER. BRING TO BOIL OVER HIGH HEAT. BOIL FOR 15 TO 20 MINUTES OR UNTIL TENDER. DRAIN POTATOES AND COOL TO ROOM TEMPERATURE.

IN LARGE BOWL, STIR TOGETHER  MAYO, MUSTARD, ONION, CELERY, SALT AND PEPPER TO TASTE. USING HANDS, COARSELY CRUSH COOLED POTATOES INTO MAYO MIXTURE. STIR IN PARSLEY. TASTE AND ADJUST WITH SALT AND PEPPER. COVER AND REFRIGERATE UNTIL SERVING.