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Ingredients

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2 lb small fingerling potatoes, halved or quartered
2 tsp kosher salt, divided
1/2 cup mayonnaise
1 tbsp red wine vinegar
1 tbsp whole grain mustard
2 tsp chopped fresh flat-leaf parsley
1 tsp freshly ground black pepper
1 garlic clove, minced
1/8 tsp ground red pepper

Directions

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1 Bring potatoes, 1 tsp. salt, and water to cover to a boil in a Dutch oven over medium-high heat. Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until potatoes are tender; drain. Place in a bowl; cool 15 minutes.
2 Meanwhile, stir together mayonnaise, next 6 ingredients, and remaining 1 tsp. salt in a small bowl.
3 Pour desired amount of dressing over potatoes; toss to coat. (Reserve any remaining dressing for another use.) Serve at room temperature.

Directions

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1. Bring potatoes, 1 tsp. salt, and water to cover to a boil in a Dutch oven over medium-high heat. Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until potatoes are tender; drain. Place in a bowl; cool 15 minutes.

2. Meanwhile, stir together mayonnaise, next 6 ingredients, and remaining 1 tsp. salt in a small bowl.

3. Pour desired amount of dressing over potatoes; toss to coat. (Reserve any remaining dressing for another use.) Serve at room temperature.

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