1 onion, diced
1/4 c. vinegar
1/4 c. olive oil
2 T. sugar
1 T. Dijon mustard
1 t. salt
1/2 t. pepper
1/4 c. chopped parsley
Boil potatoes until tender then drain.
Saute onion, then whisk in vinegar, olive oil, sugar, mustard, salt and paper and heat through.
Pour sauce over cooked potatoes, the toss with parsley.
May be served warm or cold.
