This is much like a German Potato Salad where a tangy, mustardy vinaigrette takes the place of mayonnaise. This can be served warm or cold. Barb L.
1 ¾ pounds baby or fingerling multi-colored potatoes
½ cup Flying Olive Lemon or Cilantro and Roasted Onion Extra Virgin Olive Oil
2 Tbsp Flying Olive Oregano or Jalapeno White Balsamic Vinegar (Sicilian Lemon Balsamic is also a possibility but it does tend to be a bit sweeter)
2 ½ Tbsp grainy or country Dijon mustard
¾ tsp freshly ground black pepper
¼ tsp salt, more to taste
½ cup red onion sliced thin or 1 ½ tsp onion powder
2 Tbsp fresh snipped chives
Rinse the potatoes off under cold water. Check for blemishes and remove. Place the potatoes in a pan and cover with cold water. Bring to a boil. Reduce heat to medium low and cook approximately 15 minutes for round baby potatoes or 20 for fingerlings until they are almost done.
While the potatoes are cooking, combine the Flying Olive EVOO and Balsamic Vinegar of Choice, the mustard, salt and pepper in a jar with a lid or whisk together. If using onion powder, add it now. Set aside.
When the potatoes are done cooking, drain them well. Let cool a bit so that it is possible to handle them but they are still warm. Slice the potatoes from top to bottom, in half.
Place the potatoes in a large bowl. If you are using onion slices, add them now. Add the mustard dressing and toss GENTLY to coat with the vinaigrette. Sprinkle with the snipped chives and serve.
Submitted by Barb and Chuck L.