1 lb. thin-skinned potatoes (Yukon gold, fingerling, red bliss)
1 cup fresh parsley leaves, finely chopped
1-2 green onions, trimmed and finely chopped (optional)
1 tbsp. salt
½ cup extra virgin olive oil
½ cup white wine vinegar
2 tbsp. Dijon mustard
1 tbsp. honey
⅛ tsp. ground black pepper
Measuring cups and spoons
Jar with a lid OR other container for dressing
- Wash all the fresh ingredients, making sure to thoroughly scrub and rinse the potatoes.
- Place the whole potatoes in a large pot and add water to cover by 1 inch. Bring to a boil over medium-high heat.
- Add 1 tbsp. salt and reduce heat to medium. Cook until the potato can be easily pierced with a fork, about 20 minutes for medium-sized potatoes. Then carefully pour out the water and remove potatoes to a large bowl to cool off.
- While the potatoes are cooking, pick the parsley leaves off the stems and finely chop the leaves. It’s fun to tear off the leaves by hand!
- Finely chop the green onions if using.
- Chop the potatoes into bite-size pieces. Remove the skins if desired.
- Return the potatoes to the bowl and toss with the green onions.
- Prepare the dressing by combining the parsley, olive oil, white wine vinegar, mustard, honey and black pepper in a jar with a lid (or other container) and shake or mix thoroughly.
- Pour the dressing all over the potatoes and gently toss. Taste for salt and pepper and serve warm or cold.
We also enjoy this potato salad with steamed green beans!