- 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.