Ingredients:
2 1/4 lbs new potatoes
3 tablespoons white wine vinegar
2 tablespoons coarse grain mustard
1 tablespoon clear honey
3 1/2 fluid ounces olive oil
salt & freshly ground black pepper
1 bunch green onions
3 tablespoons chopped flat leaf parsley
Directions:
Rinse the new potatoes.
Add to a pan of boiling salted water and cook until tender, about 15 minutes.
Drain and turn the potatoes on to a clean tea cloth to dry.
Slice the potatoes thickly and turn into a serving bowl.
Combine the vinegar, mustard, honey, olive oil and seasoning.
Mix well, pour over the hot potatoes and turn them gently to coat all over.
Trim the green onions.
Chop all the white and some of the green stems.
Add them to the potato salad along with the chopped parsley.
Mix again.
Serve while still warm or at room temperature.
Servings: 8
Time preparation: 15 min.
Time total: 25 min.