Potato Salad with Mustard Vinaigrette

Ingredients

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Red wine vinegar

  3 tbsp or 45g

• Mustard

  Prepared, yellow

  1 tsp or 1 packet or 5g

• Honey

  4 tbsp or 84g

• Potato

  Flesh and skin, raw

  4 cup, diced or 600g

• Salt

  Table

  1 dash or 0.4g

• Parsley

  Raw

  ½ cup or 30g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 tbsp chopped or 24g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Combine olive oil, red wine vinegar, mustard, and honey in a bowl. Whisk until a creamy emulsion forms. Taste and adjust with additional vinegar if needed.
2. Optionally peel the potatoes, then dice them into bite-sized pieces. Place in a pot, cover with water, and add a large pinch of salt. Bring to a boil, then reduce to a simmer. Cook until tender but firm, about 15 minutes. Drain and rinse with cold water.
3. Toss the warm potatoes with parsley and scallions. Add vinaigrette to taste, and season with black pepper. Serve immediately or chill for an hour.
4. Adjust seasoning before serving. The salad can be refrigerated for up to a day. Bring to room temperature and whisk briefly before serving.