I like this potato salad with parsley recipe

Potato Salad

My mom used to have a binder of recipes collected from magazines.  This is a recipe I found in a magazine called Real Simple.  I like it because it isn't a creamy potato salad made with mayonnaise.  It is lighter and fresher tasting. 

1 1/2 pounds new potatoes
salt and black pepper
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 Tbsp. Dijon mustard
1 cup parsley chopped

1.  Place potatoes in a pot with water to cover with 1 tsp. salt.  Simmer until tender about 15 to 18 minutes.  Drain the water and run the potatoes under cold water to cool them.  Cut them into quarters.
2.  In a large bowl, whisk the oil, vinegar, mustard, 3/4 tsp. salt, and 1/4 tsp. pepper.  Toss with the potatoes and parsley.  This can be made a day in advance.

I also found this similar recipe in a cookbook about Texas cuisine called Cordon Bubba!

3 lbs. red-skinned potatoes, scrub but don't peel
1/4 cup cider vinegar
1 tsp. sugar
1 onion, diced
ground black pepper and salt to taste
3 Tbsp. chopped parsley or cilantro
dill seed
2 hard-boiled eggs

Cook and drain potatoes.  Slice into 1/2 inch pieces.  Cool slightly.  Mix vinegar and sugar.  Slice onions and separate into rings.  Combine all ingredients, garnishing with parsley, dill seed and the hard-boiled eggs.  Serves 6 to 8 people.