Instructions:
step 1 Place sliced potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and simmer for 10-15 minutes until fork-tender. Drain and set aside.
step 2 In a large skillet, heat olive oil over medium heat. Add diced red onion and sauté for 2-3 minutes until softened.
step 3 Stir in vinegar, Dijon mustard, sugar, salt, pepper, water, and smoked paprika if using. Simmer for 2-3 minutes to combine the flavors.
step 4 Add the cooked potatoes to the skillet and gently toss to coat with the warm dressing.
step 5 Fold in chopped parsley.
step 6 Serve warm or at room temperature.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or enjoy cold. Avoid microwaving to preserve the texture of the potatoes.
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