Categories: Sides

Ingredients

• 2 1/2 pounds Idaho potatoes.
• 1 medium-sized yellow onion, finely chopped.
• 1/2 cup canola or olive oil.
• 1/2 cup white-wine vinegar.
• 2 teaspoons (or to taste) salt.
• 1 1/2 teaspoons sugar.
• 1/4 teaspoon freshly ground white or black pepper.
• 1 1/2 teaspoons dry mustard.
• 1/4 cup chopped flat-leaf parsley.

Directions

1. . Cook potatoes in boiling water 20 minutes, or until tender. When cool enough to handle but still warm, peel and cut into 1-inch cubes.

2. For dressing, mix remaining ingredients except parsley in a large bowl. Add cubed potatoes (they should still be slightly warm, to absorb the dressing) and parsley; gently fold ingredients together. Serve at room temperature.

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