Red Potato Salad

Bring a large pot of salted water to a boil, and cook the potatoes until they're fork tender. Drain, and briefly rinse with cool water.

In a medium bowl, whisk together the olive oil, vinegar, mustard, fresh herbs, salt, and pepper.

Place the warm potatoes in a large bowl.

Add boiled eggs, onions, and celery.

Pour on the mustard dressing.

Toss to combine. Refrigerate for at least 30 minutes, or longer, before serving.

Serve slightly warmed or at room temperature.

For more recipes, check out More Than Meat and Potatoes!