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Gluten-Free, Vegan Potato Salad
2 lbs Yukon gold potatoes (cut into ½ inch cubes with skin on)
6 scallions (thinly sliced, white and light green parts)
¼ cup chopped chives
¼ cup chopped parsley
½ cup red wine vinegar
½ cup whole grain mustard
½ cup olive oil
Kosher salt
Fresh cracked black pepper
Place chopped potatoes in cold water to cover with a generous amount of salt. Bring to a boil and reduce to a simmer. Cook potatoes until they are tender but not dry. Drain in a colander and let cool. In a large bowl combine the red wine vinegar, olive oil and mustard. Add the chives, scallions, and parsley. Combine the dressing and the potatoes. Season with salt and lots of black pepper. Toss until everything is evenly coated. Serve at room temperature.
