- 2 Pounds waxy potatoes, such as red, butterball, white rose, or Yukon Gold
- Salt and cracked black pepper, to taste
- 1/2 Cup seasoned rice wine vinegar or ½ cup cider, white, or champagne vinegar plus 1 tablespoon sugar or honey
- 1/3 Cup grain mustard
- 1/2 sweet onion, diced
- 1 bunch scallions, sliced thinly
If the potatoes are small, cut them in half. If larger, cut them into bite-sized pieces. Place the potatoes in a large pot and cover with cold water. Season with salt, to taste. Place over high heat and boil until just tender and a fork pierces the potatoes easily.
Drain thoroughly using a colander and transfer to a bowl. While the potatoes are warm, lightly fold in the vinegar, mustard, salt, and pepper. Taste and adjust seasoning as necessary. Finally, fold in the onion and scallions. Serve.