Julia’s Potato Salad

Ingredients

• 4 pounds new or fingerling potatoes, cut into rough 1-inch pieces and cooked til tender
• 2 tablespoons rice or cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 bunch scallions, sliced thin
• 1 small head fennel or celery stalk, cut into small dice (optional)
• 1/3 cup sweet pickle (not relish), cut into small dice (optional)
• small-medium handful washed and chopped arugula leaves
• 1 cup mayonnaise (homemade makes this dish sublime)
• 3 tablespoons Dijon-style mustard
• 1 generous bunch minced fresh parsley

Recipe Notes

By Julia Wiley. Serves 6-8.

Directions

Layer warm potato pieces in medium bowl; sprinkle with vinegar, salt, and pepper as you go. Refrigerate while preparing remaining ingredients.

Mix in remaining ingredients; refrigerate until ready to serve.