Now that the weather's finally warm, I've obsessed with this mayo-free potato salad recipe lately

1 1/2 pounds red new potatoes, scrubbed and halved (quartered if large)

1 tablespoon white-wine vinegar

1 tablespoon Dijon mustard

Coarse salt and ground pepper

2 tablespoons olive oil

1/2 cup chopped fresh parsley

1. Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally.

2. In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally.

3. Add oil and parsley to cooled potato mixture. Season with salt and pepper, and toss.

Source: http://ift.tt/1ZeDmRr

bon appetit