If you like your dressing a bit sweeter, or are including fruit in your salad, try adding 1 tsp of honey. Serves 8.
3 lbs Yukon gold potatoes, scrubbed clean but not peeled
1 cup roughly chopped flat-leaf parsley
Sea salt and coarse black pepper, to taste
For the vinaigrette:
1/3 cup red wine or sherry vinegar
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp freshly ground black pepper
2/3 cup fruity extra-virgin olive oil
In a large pot, place the potatoes (cut in half if large) and cold water to cover. Bring to a boil, then simmer for 15-20 minutes or until potatoes are tender. Meanwhile, combine all vinaigrette ingredients in a jar, and shake to emulsify. When the potatoes are cooked, drain, and remove potatoes to a cutting board. As soon as they are cool enough to handle, slice into 1/4-inch thick slices and place in a large bowl. Add the vinaigrette and parsley, and toss gently until the potatoes are coated. Add salt and pepper to taste.