Potato Salad with Mustard Vinaigrette

• Salt and black pepper to taste
• 1 1/2 to 2 pounds waxy or Yukon Gold potatoes
• 1/3 cup Dijon mustard
• 1/4 cup extra virgin olive oil
• 1 tablespoon balsamic, sherry, or other flavorful vinegar, or to taste
• 3 tablespoons chopped fresh parsley leaves

1. Bring a pot of water to a boil and add salt.
2. Peel the potatoes, then cut them into bite-sized pieces.
3. Cook them in the water until tender but still firm and not at all mushy, 15 minutes or so.
4. Drain.
5. Combine the mustard, oil, and vinegar in a bowl or blender and whisk or blend until well combined.
6. Toss with the potatoes while theyre still warm; season with salt and pepper and garnish with the parsley.
7. Serve warm or at room temperature or refrigerate for up to a day, but bring back to room temperature before serving.

salt, potatoes, mustard, extra virgin olive oil, balsamic, parsley

Taken from www.epicurious.com/recipes/food/views/potato-salad-with-mustard-vinaigrette-386070 (may not work)