Categories: Sides

Ingredients

• For the Potato Salad:
• 6 medium Yukon Gold potatoes, skin on, cut into 1/2 inch pieces
• Kosher salt
• 1/2 cup fresh parsley, chopped
• 1/2 small red onion, finely diced
• 1/4 cup pickled cherry peppers, roughly chopped
• 1 tbsp chopped fresh chives
• Black pepper
• For the Vinaigrette:
• 1/4 cup red wine vinegar
• 2 tbsp sweet pickle relish
• 2 tbsp capers, chopped
• 1 tsp whole-grain mustard
• 1/2 cup olive oil
• Kosher salt and black pepper

Directions

1. Make the potato salad: Put the potatoes in a large pot and cover with cold water by 2 inches; season liberally with salt. Bring to a simmer over medium-low heat and cook until fork-tender, 15-20 minutes. Drain the potatoes in a colander, then cover with foil to keep warm until tossed with the vinaigrette.

2. Make the vinaigrette: In a large bowl, whisk the vinegar, relish, capers, and mustard. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.

3. Add the potatoes, parsley, red onion, cherry peppers and chives to the bowl with the vinaigrette. Toss to coat and season with salt and pepper to taste.

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