Potato Salad Vinaigrette(Serves 4) - cooking recipe

Ingredients

1 lb. boiling potatoes
1/8 c. minced fresh parsley
1 1/2 tsp. minced fresh herbs
1/8 c. white wine vinegar
1 Tbsp. lemon juice
1 tsp. Dijon mustard
1 clove garlic, minced
1 Tbsp. olive oil
1/4 c. thinly sliced onions or celery

Preparation

Scrub the potatoes and peel them if desired.
Place in a 3-quart saucepan with cold water to cover.
Bring to boil and cook about 20 minutes or until easily pierced with a skewer but not mushy.
Drain, rinse with cold water and slice thinly.
Place in a large bowl.
Toss gently with parsley and herbs.
In a small bowl, whisk together the vinegar, lemon juice, mustard and garlic. Slowly whisk in the oil.
Pour the dressing over the warm potatoes. Toss lightly to coat the potatoes with the dressing.
Let cool. Add the onions or celery and toss well.