Potato Salad:

1 ½ pounds new potatoes quartered
1 tablespoon apple cider vinegar
2 tablespoons course ground or whole grain mustard
2 tablespoons Dijon mustard
1 tablespoon relish
¼ EVOO
Salt & pepper to taste
½ cup fresh chopped parsley

Gently boil potatoes until tender, about 15 to 20 minutes. Drain completely.
Meanwhile, mix together vinegar, mustards, relish, oil, and salt and pepper to taste. Add dressing to hot potatoes and gently toss together. Allow to cool, and add parsley. If the potatoes are too dry, add a little more oil.