Cover the potatoes in plenty of dressing. Save extra, as the potatoes absorb it quickly and may need a retoss.

　　

Ingredients

Makes 6 servings

　　1/3 cup red-wine vinegar

　　3 tablespoons Dijon mustard

　　Salt and pepper, to taste

　　1 cup extra-virgin olive oil

　　2 pounds small red new potatoes

　　3 scallions, thinly sliced

　　1/2 cup whole, flat-leaf parsley leaves

　　

Step 1

1. Whisk the vinegar, mustard, salt, and pepper in a bowl. Whisking constantly, drizzle in the oil, continuing until the dressing is very thick and well combined. Reserve.

　　

Step 2

2. Cook the potatoes in boiling salted water, about 20 minutes. Drain, cool and cut into quarters.

　　

Step 3

3. Place the potatoes in a large bowl. Pour the dressing over the potatoes. Season with salt and pepper and toss carefully using a large rubber spatula. Sprinkle with the scallions and parsley; toss to combine.

　　

Nutrition Per Serving

Per serving: 462 calories

　　32g carbohydrates

　　3g protein

　　37g fat

　　no cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.