Potato Salad with Honey Mustard Vinaigrette
1 1/2 pounds marble potatoes (or use any small variety of potato) 1 small onion, diced 5 tablespoons apple cider vinegar, divided 1/4 cup olive oil 2 tablespoons whole grain mustard 2 tablespoons honey 1 teaspoon salt, divided 3 tablespoons flat leaf parsley, chopped Freshly cracked black pepper to taste
Bring a large pot of salted water to a boil. Cook potatoes until firm but cooked through, about 15 minutes. (Cooking time may increase with a larger potato variety.) Drain, rinse under cold water and set aside.
Combine the red onion with two tablespoons of apple cider vinegar and toss. Set aside to marinate.
Whisk together the olive oil, mustard, honey and 3 tablespoons of apple cider vinegar with 1/2 teaspoon salt in a large salad bowl.
When the potatoes are cool enough to handle, but still warm, slice them in quarters and add to the dressing. Add the marinated onions, parsley, chives, cracked black pepper and the remaining 1/2 teaspoon salt, and carefully toss. Add more salt to taste.