Potatoes Vinaigrette

• 1 1/2 pounds new potatoes, scrubbed
• Coarse salt and ground pepper
• 1/4 cup white-wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain mustard
• 3 tablespoons olive oil
• 1 celery stalk, thinly sliced crosswise, plus 1/2 cup celery leaves

1. Place potatoes in a medium saucepan and cover with cold water.
2. Bring to a boil, and add salt.
3. Reduce to a simmer, and cook until just tender, 12 to 14 minutes.
4. Drain; set aside to cool slightly.
5. Meanwhile, in a medium bowl, combine vinegar and both mustards; season with salt and pepper.
6. When potatoes are cool enough to handle, quarter and toss with mustard-vinegar mixture.
7. Cover and refrigerate until chilled, about 2 hours or up to overnight.
8. Add oil and celery stalk leaves to potatoes; toss and serve.
9. (Per Serving)
10. Calories: 220
11. Fat: 10.7g (1.5g Saturated Fat)
12. Protein: 3.2g
13. Carbohydrates: 29.2g
14. Fiber: 4.3g

new potatoes, salt, whitewine vinegar, mustard, wholegrain mustard, olive oil, celery stalk

Taken from www.epicurious.com/recipes/food/views/potatoes-vinaigrette-387626 (may not work)