Ingredients:
1 1/2 to 2 lbs New potatoes, halved
Dressing:
1/4 Cup Extra Virgin Olive Oil
1 tsp White Wine Vinegar
1/2 tsp Fresh Black Pepper
2 tsp Dijon Mustard
1/4 Packed Cup Parsley, chopped
1/8 tsp Red Pepper Flakes
1/2 tsp Paprika
1/4 tsp Sugar
Directions:
Whisk together the ingredients for the dressing. A small blender like the magic bullet works well to help emulsify the dressing, but you can easily whisk it by hand. Set aside the dressing until ready to use.
Boil the potatoes in well-salted water until tender but not falling apart. You can also cook them in a pressure cooker on the second ring for 4 minutes, using the natural-release method.
Let the potatoes cool, but not all the way. When the potatoes are still hot/warm, but cool enough to handle, mix them with the dressing. Let sit for several minutes before serving to allow the flavors to blend, or refrigerate until ready to serve. I think it tastes best at room temperature or slightly warm, so serving them shortly after preparing is best.
For a little twist, you can reheat leftover vinaigrette potatoes under the broiler until crispy and heated through.
