A good basic oil and vinegar potato salad.

Oil and Vinegar Potato Salad

6 medium white potatoes

1 medium yellow onion, finely chopped

1/4 cup chopped flat leaf parsley

1/2 cup canola or olive oil

1/2 cup white wine vinegar

1 1/2 teaspoons granulated sugar

Salt and freshly ground pepper to taste

1 1/2 teaspoons dry mustard

Additional snipped flat-leaf parsley for garnish (optional)

1. Place washed, unpeeled potatoes in large cooking pot. Fill pot with enough water to just cover potatoes, add 1 tablespoon salt. Bring to a boil, reduce heat and simmer, slightly covered, for about 20 minutes or until tender. Do not overcook. Drain water.
2. When potatoes are cool enough to handle, but still warm, peel and cut into 3/4-inch cubes. Place in large bowl and add onions and parsley.
3. Combine remaining ingredients in a small bowl; mix well. Add to potato mixture (potatoes should be slightly warm to absorb the dressing) and gently stir to combine ingredients well.
4. Spoon into serving bowl and garnish with additional parsley, if desired. Serve at room temperature.

Makes 6 to 8 servings.