Ken’s Picnic Potato Salad


1.5 lbs. Yukon gold potatoes, you can substitute others too
1/4 cup diced red onion
1 cup broccoli florettes, cut up into bite-size pieces
1/4 cup olive oil
1.5 T whole-grain mustard
2 T white wine vinegar
1 t sugar
salt to taste.


Wash and dice the potatoes into bite-size pieces. Boil them in water for about 10 minutes until tender, then drain and cool them. Then mix all ingredients together in a bowl, adjusting as needed to your tastes or consistency.

Garnish with fresh parsley or chives if desired.