• 1 1/2 pounds  potatoes, scrubbed and cubed
• 1 tablespoon white-wine vinegar
• 1 tablespoon Dijon mustard
• Coarse salt and ground pepper
• 2 tablespoons olive oil
• 1/2 cup chopped fresh parsley
• 1 hard boiled egg chopped
• red onion chopped

Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally. OR or cook in salted water until tender

In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally.

Add oil and parsley, onion and chopped egg to cooled potato mixture. Season with salt and pepper, and toss.