INGREDIENTS

• 2 pounds purple potatoes

• 2 teaspoons kosher salt, for the boiling water

• 1 cup Easter egg radishes, trimmed and very thinly sliced

• ⅔ cup red spring onion, diced small

• ⅓ cup olive oil

• heaping 1/4 cup dijon mustard

• ¼ cup red wine vinegar

• 2 cloves garlic, peeled and finely minced or pressed

• 1 to 2 teaspoons granulated sugar, or to taste

• 1 ½ teaspoons kosher salt, or to taste

• 1 teaspoon freshly ground black pepper, or to taste

• ½ cup fresh parsley, finely chopped

INSTRUCTIONS

• To a large pot, add the potatoes, cover with water, add 2 teaspoons salt, bring to a boil over medium-high heat, and allow potatoes to simmer for about 20 to 25 minutes, or until done and fork-tender.

• Drain and rinse potatoes under cold water to stop the cooking process; set aside to cool. When they’re cool, halve, quarter, or chop the potatoes into bite-sized pieces.

• To a very large bowl, add the chopped potatoes, radishes, and red onion; set aside.

• To a small bowl, add the olive oil, mustard, red wine vinegar, garlic, sugar, 1 1/2 teaspoons salt, pepper, and whisk to combine.

• Evenly drizzle the dressing over the potatoes in the large bowl, add the parsley, and stir to combine. Taste potato salad and make any necessary adjustments, i.e. more salt, pepper, sugar, dash of extra mustard, oil, vinegar, etc.

• Serve immediately if desired or cover and refrigerate until chilled.