Put whole potatoes in a pot of salted water, bring to a boil, cover and cook over medium heat for 20 minutes or until tender.
Drain and transfer to a wire rack or plate.
Prick potatoes to let steam escape, and cool.
Cut potatoes in four and put in a large salad bowl with sliced green onions and celery and shaved cheese.
Combine dressing ingredients in a watertight container and shake to emulsify.
Season and pour over potato salad.
Mix gently and serve.
To keep the pot of potatoes from boiling over, add oil to cooking water.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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