Light and Tasty Potato salad.
1/4C extra virgin olive oil.
1/4C red wine vinegar.
1t Dijon mustard.
1t maple syrup.
700g Potatoes diced and boiled until tender but not too soft.
1 carrot peeled and grated.
½ red onion finely diced.
1 small can of corn kernels, drained.
2 sticks of celery finely diced.
1T chopped parsley.
Mix dressing in a jar by shaking.
Pour over potato and other salad ingredients while the potato is still warm. Gently mix and refrigerate until cooled before serving.