1/3 c. vegetable oil
1/3 c. red wine vinegar
2 tbsp. chopped fresh parsley
1 tbsp. chopped chives
2 tsp. prepared mustard
1 1/2 tsp. salt
1 1/4 tsp. sugar
1 1/4 tsp. pepper
4 lbs. sm. red potatoes, unpeeled
3 lg. ribs celery, sliced thin

Boil potatoes until tender, drain, quarter.

Put all dressing ingredients in jar with tight fitting lid. Shake well to blend. Pour over potatoes and celery in large bowl, toss to coat. Cover and refrigerate for 3 hours. Fold gently before serving.