| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Dijon Mustard Potato Salad

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

1. 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.
2. 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.