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.
- 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
- Place the potatoes in a large saucepan, covering them with water.
- Put the saucepan over high heat, allowing the water to boil and adding 1 teaspoon of the kosher salt.
- 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).
- Drain the potatoes, let them cool a little, then pat them dry with paper towels and put them in a large bowl.
- 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.
- Stir in half of the green onions, as well as half of the parsley.
- Return to the potatoes and dice them or slightly mash them, then lightly toss in the olive oil mixture.
- Garnish with what remains of the green onions and the parsley, and serve.
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