Kidney Bean and Potato Salad with Zesty Dressing

1.Place the halved baby potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until fork-tender. Drain well and let cool slightly.

2.While the potatoes are cooking, prepare the zesty dressing. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined.

3.In a large mixing bowl, combine the cooled potatoes, rinsed and drained kidney beans, thinly sliced red onion, and chopped fresh parsley.

4.Pour the zesty dressing over the salad ingredients. Gently toss everything together until the potatoes and beans are evenly coated with the dressing.

5.Taste and adjust seasoning if necessary. For best flavor, cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.