WARM YUKON Potato Salad

By á-49661

Ingredients

• Makes 4 to 6 servings
• 1 1/2 lbs. Yukon gold potatoes
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1/2 cup cider vinegar
• 1 tsp. each sugar and Dijon mustard
• 1/2 cup firmly packed fresh flat leaf parsley leaves, finely chopped
• 1 bunch (5 to 6) green onions, white and tender green parts only, sliced

Preparation

Step 1

1. Place potatoes in a large saucepan, add water to cover. Bring to a boil over high heat; add 1 tsp. salt. Reduce heat to medium; cook 20 to 30 minutes or until potatoes are tender. Drain; cool slightly. Pat dry; transfer to a large bowl.

2. Whisk together olive oil, next 3 ingredients, 2 tbsp. water and 1 tsp. salt in a small bowl until blended and smooth. Adjust seasoning. Stir in half of parsley and half of green onions.

3. 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.