MAY 23RD: TAFFY and PICKLES

Potato Salad with Pickles and Parsley

Boil 1 ½ lb. small new potatoes in cold water to cover; add 1 tsp. salt and simmer until tender; 15-18 minutes. Drain; run under cold water to cool. Cut into quarters. Whisk together 3 Tbsp. olive oil, 2 Tbsp. red wine vinegar, 2 tsp. Dijon mustard and ¼ tsp. each salt & pepper. Toss with potatoes & ½ small red onion (thinly sliced). Fold in 2 half-sour or dill pickles (cut into thin half-moons) and ½ c. parsley (roughly chopped).

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