Warm Parslied New Potato Salad

Recipe by Stacy Zarin Goldberg for The Washington Post

Servings: 6 - 8, Yield: Makes about 6 1/2 cups.

Ingredients

• 2 pounds new-crop or thin-skinned potatoes
• 5 tablespoons mild olive oil
• 1 medium sweet onion, cut into ¼-inch dice (1 cup)
• Salt
• ¼ cup loosely packed chopped parsley
• ¼ cup apple cider vinegar
• 2 teaspoons Dijon-style mustard
• Freshly ground black pepper

Directions

1. Place the potatoes in a large pot; add enough cool water to cover by several inches. Bring to a boil over medium-high heat; cook for 15 minutes (small potatoes) to 30 or 45 minutes (larger ones). Test for doneness by inserting a thin skewer, which should meet with little resistance.
2. Meanwhile, heat 1 tablespoon of the oil in a small nonstick skillet over medium-high heat until the oil shimmers. Add the diced onion and a light sprinkle of salt; stir to coat. Reduce the heat to medium, further adjusting as needed to keep the onion from browning. Cook for 6 to 8 minutes, until the onion is tender.
3. Whisk together the parsley, vinegar and mustard in a mixing bowl. Season with salt and pepper to taste. Slowly whisk in the remaining 4 tablespoons of oil. Taste, and adjust the seasoning as needed.
4. When the onions are done, stir them into the parsley dressing.
5. Use a slotted spoon to transfer the potatoes to a cutting board. Let them cool for 5 minutes, then cut them into ½-inch cubes. Immediately add them to the onion-parsley dressing mixture, tossing to combine. Taste, and adjust the seasoning as needed.
6. Serve warm or at room temperature.