Zesty Potato Salad - cooking recipe

Ingredients

3/4 lb. red potatoes
2 1/2 Tbsp. red wine vinegar
1 Tbsp. whole grain mustard
freshly ground black pepper
1/4 c. sliced scallions
1 1/2 Tbsp. capers, drained
2 Tbsp. snipped fresh dill
2 Tbsp. chopped Italian parsley
2 Tbsp. safflower oil

Preparation

Boil potatoes until tender, about 25 minutes. Cut into thick slices.
Place in mixing bowl.
In a cup, combine vinegar, mustard and black pepper.
Pour mixture over potatoes and toss to mix well. Cover the bowl and let potatoes stand for 30 minutes.
Add the scallions, capers, dill and parsley and toss.
Pour oil over the salad and mix gently. Refrigerate.
Bring salad to room temperature before serving. Serves 4.