Potato Salad Vinaigrette

In 4-quart saucepan, place potatoes, 2 teaspoons salt, and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork-tender. Drain; cool slightly.

Meanwhile, in blender, combine oil, vinegar, mustard, sugar, parsley, and remaining 1 teaspoon salt; blend until smooth. Transfer to large serving bowl.

When potatoes are cool enough to handle, cut each into quarters or eighths if large. Add warm potatoes to dressing in bowl; gently stir with rubber spatula until coated with dressing. Let potato mixture stand 30 minutes to absorb dressing, stirring occasionally. Serve warm or cover and refrigerate up to 1 day to serve cold.