Potato Salad With Fresh Herbs

This recipe came from Vegetarian Times. It can be served either warm or cold--I think I like it better cold. The original recipe called for the addition of 1 tsp sugar to the mixture, but I omitted it.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 2  lbs yukon gold potatoes, cut into 1-inch cubes
• 2  tablespoons olive oil
• 1⁄4 cup olive oil
• 1⁄4 cup champagne vinegar (I used white wine vinegar)
• 2  tablespoons low-fat mayonnaise
• 1⁄4 cup  finely diced red onion
• 1⁄4 cup  finely diced celery
• 2  tablespoons  finely chopped chives
• 3  tablespoons  finely chopped parsley

Directions

1. Preheat baking sheet in 425 degree oven. Cut four 20" sheets of foil.
2. Place potatoes in large bowl with 2 tbl olive oil, toss to coat and season with salt and pepper. Spoon 1/4 of potatoes on one half of a foil sheet. Fold foil over and crimp edges to seal. Repeat with remaining potatoes and foil sheets.
3. Arrange packets in single layer on heated baking sheet. Bake 25 to 30 minutes until potatoes are tender. Let stand 5 minutes.
4. Meanwhile, whisk vinegar, mayonnaise and remaining olive oil in bowl. (If you are using sugar, whisk in 1 tsp as well.).
5. Add onion, celery, warm potatoes, chives and parsley.
6. Stir to combine and serve.