Potato Salad

Makes 4 servings.

Yukon Gold potatoes are moist, waxy, and have a delicious sweet flavor, which make them ideal for boiling, broiling or frying.  I prefer them over red new potatoes in this recipe. 

I like to serve this salad at room temperature, but before serving it is best to check the seasonings again since potatoes tend to absorb the seasonings.


  • 1 pound Yukon Gold potatoes


  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon seasoned rice vinegar
  • ½ teaspoon Dijon mustard  
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • 2 scallions, including green parts, finely chopped
  • ½ cup loosely packed flat-leaf parsley, coarsely chopped


  1. In a medium bowl combine the dressing ingredients.
  2. Wash potatoes and steam over high heat for about 30 minutes or until they are tender.  Test by piercing the center with a pointed knife or cut in half to be sure that the center is soft.
  3. Remove the thin potato skin while the potato is still hot (use a paper towel to hold it). Cut the potatoes into half, than quarters than cubes.  While still warm toss with the dressing. Season to taste with vinegar mustard, salt and pepper.