Fingerling Potato Salad
1 1/2 pounds fingerling potatoes cut into bite size pieces
2 tablespoons white wine vinegar, divided
1 tablespoon whole grain mustard(gf if necessary)
2 tablespoons mayo or veganaise
2 teaspoons extra-virgin olive oil
¼ cup diced olives
1 small red onion, diced (about 3/4 cup)
2 scallions, finely sliced (about 1/4 cup)
2 tablespoons minced fresh parsley
Freshly ground black pepper
Place potatoes, 1 tablespoon salt, 1/2 tablespoon vinegar, and 3 cups tepid water in a medium saucepan. Bring to a boil over high heat, stirring occasionally until salt is dissolved. Reduce to simmer and cook until potatoes are completely tender and show no resistance when poked with a fork, about 17 minutes.
Drain potatoes. Immediately toss potato pieces with 1 tablespoon vinegar, spread in a single layer in a rimmed baking sheet, and allow to cool to warm room temperature, about 10 minutes.
Meanwhile, combine mustard, mayonnaise, olive oil, red onions, scallions, parsley, and remaining 1/2 tablespoon vinegar in a large bowl and whisk together. Add potatoes and toss thoroughly to combine. Season to taste with more salt and pepper as necessary. Serve.
Potato salad can be stored in the refrigerator for up to 5 days. Allow to come to room temperature before serving.