Six to eight servings
The salad tastes best warm, but it can be refrigerated for a day or two. Bring it to room temperature before serving.
2 pounds new, new-crop or thin-skinned potatoes
5 tablespoons mild olive oil
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1 medium sweet onion, cut into ¼-inch dice (1 cup)
¼ cup loosely packed chopped parsley
¼ cup apple cider vinegar
2 teaspoons Dijon-style mustard
Freshly ground black pepper
1. Place the potatoes in a large pot; add enough cool water to cover by several inches. Bring to a boil over medium-high heat; cook for 15 minutes (small potatoes) to 30 or 45 minutes (larger ones). Test for doneness by inserting a thin skewer, which should meet with little resistance.
2. Meanwhile, heat 1 tablespoon of the oil in a small nonstick skillet over medium-high heat until the oil shimmers. Add the diced onion and a light sprinkle of salt; stir to coat. Reduce the heat to medium, further adjusting as needed to keep the onion from browning. Cook for six to eight minutes, until the onion is tender.
3. Whisk together the parsley, vinegar and mustard in a mixing bowl. Season with salt and pepper to taste. Slowly whisk in the remaining 4 tablespoons of oil. Taste, and adjust the seasoning as needed.
4. When the onions are done, stir them into the parsley dressing.
5. Use a slotted spoon to transfer the potatoes to a cutting board. Let them cool for five minutes, then cut them into ½-inch pieces. Immediately add them to the onion-parsley dressing mixture, tossing to combine. Taste, and adjust the seasoning as needed. Serve warm or at room temperature.
Nutritional information per serving (based on 8): 160 calories, 3 g protein, 22 g carbohydrates, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 55 mg sodium, 3 g dietary fiber, 3 g sugar
By Stephanie Witt Sedgwick, The Washington Post