Ingredients

1 1/2 lbs Yukon gold potatoes

Kosher salt

1/4 cup extra-virgin olive oil

1/3 cup cider vinegar

1 tsp sugar

1 tsp Dijon mustard

1/2 cup firmly packed fresh Italian parsley leaves, finely chopped

5-6 green onions, white & tender green parts only, sliced

Preparation

  1. Place potatoes in a large saucepan, add water to cover.

  2. Bring to a boil over high heat; add 1 tsp salt.

  3. Reduce heat to medium; cook 20-30 minutes or until potatoes are tender. Drain; cool slightly. Pat dry; transfer to a large bowl.

  4. Wisk together olive oil, next 3 ingredients, 2 tbl water & 1 tsp salt in a small bowl until blended & smooth. Adjust seasoning.

  5. Stir in half of parsley & half of green onions.

  6. Dice or lightly mash potatoes into small pieces. Toss gently with olive oil mixture. Adjust seasoning.

  7. Garnish with remaining parsley & green onions.