This classic potato salad is perfect for picnics and gatherings of all kinds.

Ingredients

• 2 to 3 lb. small waxy new potatoes
• 1 large onion
• 1 cup olive oil
• 4 tbsp. tarragon or wine vinegar

• 1 tsp. salt
• 1/2 cup white wine
• 1/4 tsp. dry mustard
• Chopped parsley

Instructions

1. Scrub potatoes. If tiny and quite perfect, leave skins on; for larger potatoes, peel 1 inch band around middle. Larger potatoes may be cut into equal-sized pieces. Put potatoes in saucepan and cover with cold water; cook until tender but not mushy.

2. Cut onion in paper thin slices; set aside. In small saucepan, combine olive oil, vinegar, salt, wine and mustard. Bring to quick boil. Pour hot dressing over still-warm potatoes, turning carefully with two forks. Garnish with onion and fresh parsley. Serve at room temperature. Makes 8 servings.

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Find more about:

• Onions |
• Picnic |
• Potato Side Dishes |
• Potatoes |
• Spring

Related Categories:

• Dinner Ideas |
• Potato Side Dishes