Oh so easy, But oh SO GOOD!

I could have put this under the salad category because it is a “Potato Salad”, but usually when you think of a potato salad it is loaded with mayonnaise. Don’t get me wrong I love a classic potato salad but this dish is light and fresh. Basically it is small new potatoes in a Dijon Vinaigrette and it tastes best served warm or at room temperature. Everyone will enjoy this recipe!

Ingredients;

2 pounds new potatoes( red or white, try and get about the same size for equal cooking times)

Dijon Vinaigrette:

2 tablespoons apple cider vinegar

1/4 cup olive oil

2 tablespoons Dijon mustard

Salt and pepper

2 tablespoons chopped fresh chives or green onions,(green part)

2 tablespoons chopped fresh dill,(can use dry in a pinch,about 1 tsp.)

2 tablespoons chopped fresh parsley

Directions:

1. Make the vinaigrette in a small bowl by whisking the vinegar,oil, mustard, and salt and pepper to taste, then add chopped fresh herbs.

2. Fill a large pot with cold water, add the potatoes and bring to a boil. Reduce heat to medium and cook uncovered for 10 to 15 minutes, depending on the size of the potatoes, until they are tender and can easily be pierced with a knife. Remove from heat and drain.Set them aside to cool about 5 minutes. Slice the warm potatoes in half and place in a serving bowl. Gently toss with the vinaigrette before serving.