A delightful twist on the classic potato salad, featuring a zesty herb dressing and vibrant flavors.
Peel the potatoes and cut them into bite-sized pieces.
Cut the potatoes into uniform pieces to ensure even cooking.
Boil the potatoes in a large pot of salted water until tender, about 20 minutes.
Check the potatoes with a fork; they should be tender but not falling apart.
In a mixing bowl, whisk together the olive oil, red wine vinegar, parsley, salt, black pepper, and dijon mustard.
Taste the dressing and adjust the seasoning to your preference.
Slice the red onion thinly and add it to the dressing.
Soak the onion slices in cold water for a few minutes to mellow their flavor if desired.
Drain the cooked potatoes and transfer them to the bowl with the dressing while still warm. Toss gently to coat.
Toss gently to avoid breaking the potatoes and ensure they absorb the dressing.
Serve the potato salad warm or at room temperature.
Garnish with additional fresh parsley for a vibrant presentation.
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