Ingredients
2
lb small fingerling potatoes, halved or quartered
2
teaspoons kosher (coarse) salt
1/2
cup mayonnaise
1
tablespoon red wine vinegar
1
tablespoon coarse-grained mustard
1
clove garlic, finely chopped
2
teaspoons chopped fresh Italian (flat-leaf) parsley
1
teaspoon freshly ground black pepper
1/8
teaspoon ground red pepper (cayenne)
Preparation
In 3-quart saucepan, place potatoes and just enough water to cover potatoes; add 1 teaspoon of the salt. Heat to boiling; reduce heat to medium-low. Cover; cook 10 to 12 minutes or until potatoes are tender. Drain. Place potatoes in large bowl; cool 15 minutes.
Meanwhile, in small bowl, mix remaining ingredients and remaining 1 teaspoon salt.
Pour desired amount of dressing over potatoes; stir to coat. (Reserve any remaining dressing for another use.) Serve at room temperature. Store in refrigerator.
