Put the potatoes in a pan of cold water, bring to the boil and simmer for 12 minutes until tender. Drain well and set aside.
In a small bowl, whisk together the vegetable oil, vinegar, lemon juice, mustard and capers until combined. Put the cooled new potatoes in a large serving dish with the celery and stir through enough dressing to coat thoroughly. Season to taste, sprinkle over the finely chopped parsley and serve.
This is a healthy potato salad, for a little extra indulgence add 1-2 tblsps of crème fraîche to the dressing!
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