| Scrub potatoes; slice 1/3 inch thick. Put in medium saucepan with salted water to cover (2 to 3 inches). Boil until tender (about 15 minutes); drain. In a large bowl, toss hot potatoes with one half recipe of scallion vinaigrette and parsley. SCALLION VINAIGRETTE: In a small bowl: Whisk together, vinegar, mustard, salt, pepper, sugar and the scallions. Slowly add the olive oil, whisking until emulsified. NOTE: Instead of a bowl, the ingredients for the vinaigrette can be shaken in a jar, or whirled in a blender. |
