Warm Potato Salad

• 1 lb baby red potato, cut in half
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 2 tablespoons rice vinegar
• 2 teaspoons red wine vinegar
• 2 tablespoons shallots, minces
• 4 teaspoons extra virgin olive oil
• 2 tablespoons flat leaf parsley, chopped
• 14 teaspoon salt
• 14 teaspoon pepper, freshly ground

1. Cook potatoes until tender.
2. Drain and let stand until just cool enough to handle.
3. Place in warmed serving dish.
4. In a small bowl, whisk together the mustards, the vinegars and the shallot until well blended.
5. While whisking, slowly drizzle in the olive oil to make a thick dressing.
6. Stir in the parsley, salt and pepper.
7. Pour the dressing over the warm potatoes, mix gently and serve immediately.

baby red potato, mustard, whole grain mustard, rice vinegar, red wine vinegar, shallots, extra virgin olive oil, flat leaf parsley, salt, pepper

Taken from www.food.com/recipe/warm-potato-salad-427343 (may not work)