Categories: Sides

Ingredients

• 4 lb. baby potatoes
• 1/3 cup mayo
• 2 tbsp. white wine vinegar
• 2 tbsp. Dijon
• 1 tsp sugar
• 1/4 cup chopped fresh flat-leaf parsley leaves and tender stems
• 1 bunch scallions, sliced

Directions

1. In a large pot, add the potatoes and enough water to cover by 1 inch; salt the water. Bring to a boil. Cook until the potatoes are just tender, about 7 minutes.

2. Drain the potatoes; spread out on a baking sheet. When they stop steaming, refrigerate the potatoes until cold, about 30 minutes. Cut into bite-size pieces.

3. In a large bowl, whisk the mayo, vinegar, Dijon, and sugar; season with salt and pepper. Reserve some parsley and scallions for garnish; fold the rest into the bowl with the potatoes and season. Garnish with the reserved parsley and scallions.

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