Labor Day is next Monday, which is typically the last “BBQ” or picnic of the season, at least here in Boise, ID. If you are trying to get one more outside BBQ in before the weather changes this is the perfect side to bring.
It holds up wonderfully in hot weather because there is no mayonnaise, sour cream or eggs that will spoil in the heat. Plus the salad tastes best at room temperature or warmer so you don’t have to worry about keeping it cool.
I found this recipe in my local newspaper but it was originally written here.
- 2 pounds new, new-crop or thin-skinned potatoes
- 5 tablespoons mild olive oil
- 1 medium sweet onion, cut into 1/4-inch dice (1 cup)
- 1/4 cup loosely packed chopped parsley
- 1/4 cup apple cider vinegar
- 2 teaspoons Dijon-style mustard
- Freshly ground black pepper
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.
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.
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.
When the onions are done, stir them into the parsley dressing.
Use a slotted spoon to transfer the potatoes to a cutting board. Let them cool for 5 minutes, then cut them into 1/2-inch cubes. Immediately add them to the onion-parsley dressing mixture, tossing to combine. Taste, and adjust the seasoning as needed.
Serve warm or at room temperature and enjoy!