Light Warm Mustard Potato Salad

• 1 lb small red potatoes or 1 lb new potato
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 2 tablespoons rice vinegar
• 2 teaspoons red wine vinegar
• 2 tablespoons shallots, minced
• 4 teaspoons extra virgin olive oil
• 2 tablespoons fresh parsley, chopped
• 14 teaspoon salt
• 14 teaspoon pepper, freshly ground

1. Put the potatoes in a saucepan, add water to cover, and bring to a boil over high heat.
2. Reduce the heat to medium and cook, uncovered, until the potatoes are tender (15-20 minutes).
3. Drain and let stand until just cool enough to handle.
4. Cut each potato in half (or quarter, if the potatoes are large) and place in a warmed serving dish.
5. In a small bowl whisk together the mustards, vinegars and shallot until well blended.
6. While whisking, slowly drizzle in olive oil.
7. Stir in parsley, salt and pepper.
8. Pour the dressing over the warm potatoes, mix gently and serve immediately.

red potatoes, mustard, whole grain mustard, rice vinegar, red wine vinegar, shallots, extra virgin olive oil, fresh parsley, salt, pepper

Taken from www.food.com/recipe/light-warm-mustard-potato-salad-333947 (may not work)