Warm Yukon Gold Potato Salad

Warm Yukon Gold Potato Salad
  1. 1½ lbs. Yukon gold potatoes
  2. 1/4 cup extra-virgin olive oil
  3. 1/3 cup cider vinegar
  4. 1 t. sugar
  5. 1 t. Dijon mustard
  6. 1 t. salt
  7. 2 T. water
  8. ½ cup firmly packed fresh flat leaf parsley leaves, finely chopped
  9. 1 bunch (5 to 6) green onions, white and tender green parts only, sliced
  1. Place potatoes in a large saucepan, add water to cover. Bring to a boil over high heat; add 1 t. salt. Reduce heat to medium; cook 20 to 30 minutes or until potatoes are tender. Drain; cool slightly. Pat dry; transfer to a large bowl.
  2. Whisk together olive oil and next 5 ingredients in a small bowl until blended and smooth. Adjust seasoning. Stir in half of parsley and half of green onions.
  3. Dice or lightly mash potatoes into small pieces. Toss gently with olive oil mixture. Adjust seasoning. Garnish with remaining parsley and green onions and serve.
Adapted from The Best Cookbook Ever by Max & Eli Sussman
Adapted from The Best Cookbook Ever by Max & Eli Sussman
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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