• 1 1/2 lbs red new potatoes, scrubbed and quartered
• 1 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• Coarse salt & ground pepper
• 2 tbsp olive oil
• 1/2 cup chopped fresh parsley

Bring water to a boil. Add potatoes. Cover and cook until tender (10-20 min), stirring occasionally.

In a bowl, combine vinegar, Dijon, salt and pepper.

Add hot potatoes and toss. Let cool.

Add oil and parsley to cooled potatoes mixture. Season with salt and pepper. Toss.

Enjoy!