3 1/2 lbs. new potatoes
4 tbsp. fresh lemon juice
4 tbsp. corn oil
2 1/2 tsp. salt
1/2 tsp. white pepper
1/2 bunch celery, diced
1/2 purple onion, diced
3 hard boiled eggs, diced
1 1/2 c. mayonnaise
1 tbsp. dijon mustard
Chopped parsley for garnish

Cook potatoes with skin on for 20 to 25 minutes until firm (don't cook mushy). While potatoes are warm, toss them with lemon juice, oil, salt, and pepper. When completely cool, add celery, onions, and eggs. In separate bowl, whisk together mayonnaise and mustard. Add them to potato mixture and toss. Adjust seasoning. Sprinkle with chopped parsley.