Red Potatoes (6 cups)
, or quarter them, if they are larger. Put them into a large pot of cold salted water, boil until potatoes are just cooked through, they should be tender not mushy. Drain.
In a bowl, whisk together
Vegetable Stock (2 Tbsp)
Extra-Virgin Olive Oil (1/4 cup)
White Wine (2 Tbsp)
Garlic (2 cloves)
Dijon Mustard (2 Tbsp)
Salt and Pepper (to taste)
. Add warm potatoes, gently toss to coat; let it sit for ten minutes.
Fresh Parsley (2 Tbsp)
to potatoes and gently toss to combine. Taste and adjust seasoning to your liking. Serve immediately.