Potato Salad Vinaigrette

• 3 pounds red new potatoes
• 1/4 cup red wine vinegar
• 3 tablespoons whole grain Dijon mustard
• 1/2 cup olive oil
• 6 scallions, chopped
• 1/2 cup chopped parsley
• 1/4 cup chopped dill
• Salt and pepper

1. Place the potatoes in a large stockpot, and cover with water.
2. Bring to a boil, and cook until the potatoes are tender, about 20 minutes.
3. Drain and allow to cool.
4. When cool, cut the potatoes in half.
5. Combine the vinegar and mustard in a large bowl.
6. Slowly whisk in the olive oil.
7. Add the potatoes to the vinaigrette, and mix gently but thoroughly.
8. Toss in the scallions, parsley and dill.
9. Salt and pepper to taste.

red new potatoes, red wine vinegar, whole grain dijon mustard, olive oil, scallions, parsley, dill, salt

Taken from cooking.nytimes.com/recipes/12060 (may not work)