Potato Salad with Pickles & Parsley

By cherwest

Ingredients

• 1 1/2 pound(s) small new potatoes (about 16)
• Kosher salt and pepper
• 3 tablespoon(s) olive oil
• 2 tablespoon(s) red wine vinegar
• 2 teaspoon(s) Dijon mustard
• 1/2 small red onion, thinly sliced
• 2 half-sour or dill pickles, cut into thin half-moons (1 cup)
• 1/2 cup(s) fresh flat-leaf parsley, roughly chopped

Preparation

Step 1

Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
Meanwhile, in a large bowl, whisk together the olive oil, vinegar, mustard and 1/4 tsp each salt and pepper.
Add the potatoes and red onion and toss to coat. Fold in the pickles and parsley.