Simple Potato Salad

• 2 pounds small fingerling potatoes, halved or quartered
• 2 teaspoons kosher salt, divided
• 1/2 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1 tablespoon whole grain mustard
• 2 teaspoons chopped fresh flat-leaf parsley
• 1 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 1/8 teaspoon ground red pepper

1. Bring potatoes, 1 tsp. salt, and water to cover to a boil in a Dutch oven over medium-high heat. Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until potatoes are tender; drain. Place in a bowl; cool 15 minutes.
2. Meanwhile, stir together mayonnaise, next 6 ingredients, and remaining 1 tsp. salt in a small bowl.
3. Pour desired amount of dressing over potatoes; toss to coat. (Reserve any remaining dressing for another use.) Serve at room temperature.

potatoes, kosher salt, mayonnaise, red wine vinegar, whole grain mustard, flatleaf, freshly ground black pepper, garlic, ground red pepper

Taken from www.myrecipes.com/recipe/simple-potato-salad (may not work)