Mussel Salad Provencal

• 1/2 pound small new potatoes, peeled
• 4 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon anchovy paste
• 1/2 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 2 cups steamed, chilled, shucked mussels
• 1 pint cherry tomatoes, quartered
• 12 tiny Nicoise olives
• 1 tablespoon minced fresh parsley
• 1 teaspoon freshly grated orange rind
• Salt and freshly ground black pepper

1. Boil the potatoes until just cooked through.
2. Allow to cool briefly, then slice.
3. Place in a bowl.
4. Mix vinegar with mustard and anchovy paste.
5. Beat in the olive oil and stir in the garlic.
6. Pour this dressing over the potatoes and gently toss.
7. Add the mussels, tomatoes, olives, parsley and orange rind.
8. Season to taste with salt and pepper and serve.

potatoes, white wine vinegar, mustard, anchovy paste, extravirgin olive oil, garlic, mussels, cherry tomatoes, nicoise olives, parsley, freshly grated orange rind, salt

Taken from cooking.nytimes.com/recipes/3487 (may not work)