Zesty Potato Salad - MA SNAP-ED

Ingredients

• 2 pounds russet potatoes, scrubbed and cut into 1⁄2-inch chunks
• 2 tablespoons vinegar
• 2 tablespoons olive oil
• 1 teaspoon mustard
• 1⁄2 teaspoon kosher salt
• 2 celery stalks, thinly sliced
• 2 scallions, roots trimmed off and greens and whites chopped
• 1⁄4 cup finely chopped fresh parsley leaves