Warm Potato Salad

• 2 pounds small red white potatoes, cut into bite size pieces
• 2 tablespoons dijon mustard
• 2 tablespoons whole-grain mustard
• 4 tablespoons rice vinegar
• 4 tablespoons red wine or sherry vinegar
• 4 tablespoons minced shallot
• 8 teaspoons extra-virgin olive oil
• 4 tablespoons chopped fresh flat-leaf (Italian) parsely or cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper

1. Put the potatoes in a saucepan, add water to cover, and bring to boil over high heat. Reduce heat to medium and cook uncovered, until potatoes are tender, 15-20 minutes. Drain and let stand until just cool enough to handle. Cut into bite size pieces and place in a warmed serving dish.
2. In a small bowl whisk together the mustards, the vinegars and the shallot until well blended. While whisking, slowly drizzle in the oil to make a thick dressing. Stir in the parsley, salt and pepper. Pour the dressing over the warm potatoes, mix gently and serve immediately.
3. Also good served at room temperature or chilled during the summer.

red white potatoes, mustard, wholegrain mustard, rice vinegar, red wine, shallot, extravirgin olive oil, flatleaf, salt, ground pepper

Taken from www.epicurious.com/recipes/member/views/warm-potato-salad-1241827 (may not work)