Potato salad with pickles

Ingredients:

• 6 medium potatoes with skin, cut into 1cm pieces.
• 0.5 cup chopped parsley
• Half a small red onion, finely diced
• 1/4 cup pickled cherry peppers, coarsely chopped
• 1 tbsp chopped chives
• 1/4 cup red wine vinegar
• 2 tbsp relish pickled cucumbers
• 2 tbsp capers, chopped
• 1 teaspoon grainy mustard
• 0.5 cups olive oil

Preparation:

1. Make potato saladPlace the potatoes in a large saucepan and cover with cold water to a depth of 2 inches; season generously with salt. Bring to a boil over medium heat and simmer until tender, 15-20 minutes. Drain the cooked potatoes in a colander, then cover with foil to keep warm while you mix the dressing.
2. Prepare the vinaigrette dressingIn a large bowl, combine the vinegar, relish, capers, and mustard. Gradually whisk in the olive oil until well-emulsified. Season with salt and pepper to taste.
3. Add the potatoes, parsley, red onion, cherry pepper, and chives to the bowl with the vinaigrette. Season with salt and pepper to taste and toss to combine.