Dijon Mustard Potato Salad
Simple and elegant, tender slices of red potato and green onions in a Dijon mustard dressing.
2 pounds unpeeled small red potatoes, washed well
1 tablespoon cider vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1/2 cup sliced green onions
Salt and freshly ground pepper to taste
- In a saucepan cover potatoes with salted cold water. Bring to a boil, reduce heat and simmer, covered, until just tender, about 15 minutes. Drain potatoes well. When just cool enough to handle, cut in quarters.
- Place hot potatoes to a bowl and immediately toss with vinegar. Add remaining ingredients, season to taste with salt and pepper and gently toss until combined. Serve warm or at room temperature.
Makes 4 servings.