Quick and Easy Classic Potato Salad

The naturally sweet flavor and creamy texture of baby potatoes are delicious in this classic potato salad recipe. They hold their shape more than the size of a potato and do not need to be peeled. Onions and parsley make this version especially tasty. Make it as an easy side for your backyard barbecue or summer party.

Ingredients:
2 3/4 pounds baby Yukon Gold or baby red potatoes (about 2 inches each), scrubbed
Kosher salt
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons distilled white vinegar
Freshly ground black pepper
2 scallions, thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
1 celery rib, cut into 1/4-inch dice

Directions:
In a large saucepan, cover the potatoes with cold water and season the water with salt. Bring to a boil over high heat and cook the potatoes until tender, about 15 minutes. Drain and let stand until cool enough to handle, about 10 minutes.

Meanwhile, in a large bowl, whisk the mayonnaise with the mustard and vinegar and season with salt and pepper to taste. Stir in the scallions, parsley, and celery.

Halve the potatoes crosswise and fold them into the dressing. Serve warm or at room temperature.

@Andrea Bihary