Potatoes remind me of house guests who have overstayed their welcome. Perhaps this is because I did a winter share at my CSA and saw more of them from November to March than I knew what to do with.

Soups and mashes — two staples of winter cooking — don’t seem right after a day of popsicles and swimming pools. But potato salad certainly does. I’ve never been a fan of the yellow kind sold at the grocery store. But this recipe, full of vinegar and parsley, is as far from that as Wonder Bread is to a baguette. Next time you’re invited to a potluck, take this. The recipe is quick and easy and hey, there’s nothing artificially yellow about it.

Warm Potato Salad
Serves 4-5

2 pounds red new potatoes, quartered (unless they’re very small)
6 tablespoons olive oil
4 tablespoons red wine or cider vinegar
1/4 cup chopped parsley
Salt and pepper to taste

Put potatoes in a large saucepan, cover with water and bring to a boil. Let simmer 10-15 minutes or until tender but not mushy. While the potatoes are cooking, whisk the olive oil and vinegar together. Drain the potatoes when they’re done and put in a large serving bowl. Toss with half the dressing and parsley and season to taste. If the salad seems dry, add the remaining vinaigrette.