Looking for a little something extra to add to a lunch or dinnertime spread? This potato salad recipe is a filling, flavorful, and versatile menu item!

Note: this is an adaptation of a recipe by Max and Eli Sussman, as it appeared in the April 14, 2014 issue of People, and which originated in their collaboration, The Best Cookbook Ever.

Ingredients:

• 1 ½ lbs of Yukon gold potatoes
• Kosher salt
• ¼ cup of extra-virgin olive oil
• 1 teaspoon of Dijon mustard
• 1 teaspoon of sugar
• 1/3 cup of apple cider vinegar
• 5 to 6 sliced green onions – only the white and tender green parts.
• ½ cup of fresh, finely chopped parsley leaves, tightly packed

Directions:

1. Place the potatoes in a large saucepan, covering them with water.
2. Put the saucepan over high heat, allowing the water to boil and adding 1 teaspoon of the kosher salt.
3. Reduce the heat so that it’s now on medium, and let the potatoes cook for 20 to 30 minutes until they’re tender (check with a fork).
4. Drain the potatoes, let them cool a little, then pat them dry with paper towels and put them in a large bowl.
5. Whisk together the olive oil, Dijon mustard, sugar, and apple cider vinegar, along with 2 ons of water and 1 teaspoon of kosher salt in a smaller bowl until the mixture reaches a smooth and blended consistency.
6. Stir in half of the green onions, as well as half of the parsley.
7. Return to the potatoes and dice them or slightly mash them, then lightly toss in the olive oil mixture.
8. Garnish with what remains of the green onions and the parsley, and serve.

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