Warm Potato Salad With Apples and Mustard Shallot Dressing

• 2 lbs small red potatoes (or red white and blue for July 4th in the U.S.!)
• 12 cup extra virgin olive oil
• 12 cup minced shallot
• 2 tablespoons whole grain brown mustard or 2 tablespoons Dijon mustard
• 1 teaspoon honey
• 14 cup apple cider vinegar
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• salt and pepper, to taste
• 1 -2 medium tart apple, peeled and chopped into 1/4-inch pieces

1. Fill a large pot with cold, salted water.
2. Halve or quarter unpeeled potatoes into the pot.
3. Bring to a boil and cook until just tender.
4. Just before the potatoes are finished, add olive oil to the pan and heat gently.
5. Add the shallots and cook until they start to soften and become fragrant, about 2 minutes.
6. Drain the potatoes in a colander.
7. Add the mustard, honey and vinegar to the empty, hot potato pot.
8. Whisk to combine.
9. Add the chopped herbs to the mustard mixture.
10. Taste and add salt and pepper, if necessary.
11. Add the apples to the dressing and stir to coat.
12. Place potatoes in a large bowl and add the apple mixture.
13. Carefully toss everything together.
14. Serve warm.

red potatoes, extra virgin olive oil, shallot, whole grain brown mustard, honey, apple cider vinegar, fresh rosemary, fresh thyme, salt, apple

Taken from www.food.com/recipe/warm-potato-salad-with-apples-and-mustard-shallot-dressing-482248 (may not work)