We recommend Talley Vineyard's Bishop's Peak Chardonnay to compliment this dish!
Ingredients
2 lbs. Red Potatoes
Kosher salt
1/3 cup extra-virgin olive oil
1/2 cup cider vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
1/2 cup firmly packed fresh Italian parsley, leaves finely chopped
1 bunch green onions, white and tender green parts only, sliced
Directions
Place potatoes in a large saucepan, add water to cover. Bring to a boil over high heat; add 1 tsp. sale. Reduce heat to medium; cook 20-30 minutes or until potatoes are tender. Drain; cool slightly. Pat dry; transfer to a large bowl.
Whisk together olive oil, next 3 ingredients, 2 tbsp. water and 1 tsp. sale in a small bowl until blended and smooth. Adjust seasoning. Stir in half of parsley and half of green onions.
Dice or lightly mash potatoes into small pieces. Toss gently with olive oil mixture. Adjust seasoning. Garnish with remaining parsley and green onions, and serve.
