INGREDIENTS
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3 lbs Yukon gold potatoes, scrubbed clean but not peeled
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1 cup roughly chopped flat-leaf parsley
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Sea salt and coarse black pepper, to taste
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For the vinaigrette:
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1/3 cup red wine or sherry vinegar
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1 tsp Dijon mustard
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1/2 tsp salt
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1/2 tsp freshly ground black pepper
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2/3 cup fruity extra-virgin olive oil