Yukon Gold Potato Salad with Cherry Peppers and Sweet Relish Vinaigrette

• 6 medium Yukon gold potatoes, skin on, cut into 1/2-inch dice
• Kosher salt and freshly cracked black pepper
• 1/2 cup fresh parsley, chopped
• 1/4 cup finely diced red onions
• 1/4 cup pickled cherry peppers, roughly chopped
• 1 tablespoon sliced chives
• 1/4 cup red wine vinegar
• 2 tablespoons sweet relish
• 2 tablespoons capers, chopped
• 1 teaspoon whole-grain mustard
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly cracked black pepper

1. For the potato salad: Put the potatoes in a large pot and cover by 2 inches with cold water.
2. Season the water liberally with kosher salt.
3. Bring the potatoes to a simmer over medium/low heat and cook until fork-tender, about 20 minutes.
4. Drain the potatoes in a colander, then cover with aluminum foil to keep warm until tossed with the vinaigrette.
5. For the sweet relish vinaigrette: In a large bowl, whisk together the vinegar, relish, capers and mustard.
6. Slowly whisk in the olive oil to emulsify.
7. Season with salt and pepper.
8. Add the potatoes, parsley, red onions, cherry peppers and chives to the bowl with the vinaigrette.
9. Toss to coat, adding additional salt and pepper to taste.
10. Serve immediately, or keep covered in the refrigerator up to overnight and toss again before serving.

gold potatoes, kosher salt, fresh parsley, red onions, pickled cherry peppers, chives, red wine vinegar, sweet relish, capers, wholegrain mustard, extravirgin olive oil, kosher salt

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/yukon-gold-potato-salad-with-cherry-peppers-and-sweet-relish-vinaigrette.html (may not work)