Collected by Debra Stoleroff

This recipe is a great alternative to those (like me) who don’t like mayonnaise-y potato salad.

Ingredients

• 2 pounds diced red or gold potatoes 
• 1/2–1 cup finely diced red onion (depends on your like of onion flavor)
• 1/4 cup distilled white vinegar
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 2 tablespoons sugar (optional) 

Preparation

1. Cook 2 pounds diced potatoes until tender, about 10 to 12 minutes. 
2. Drain potatoes and place in a large mixing bowl.
3. Dice the red onions finely and add to the bowl of potatoes
4. Add parsley to the bowl
5. Whisk together 1/4 cup distilled white vinegar, 1/4 cup olive oil, 1 tablespoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper (if you choose to add sugar, add this as well) 
6. Pour sauce over cooked potatoes. Serve hot, or chill to serve cold.

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