Instructions: In a medium-size pot, cover the cubed potatoes with water. Bring to a boil, lower the heat, and cook on medium heat until potatoes are tender, yet firm (about 15 minutes).

Toss cooked potatoes with celery, scallions, and shallots.

In a small bowl, combine all dressing ingredients. Add to the potato salad and mix well. Refrigerate until ready to serve.

This recipe yields 6 servings.

Serving size: 1/2 cup.

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