Warm Potato Salad, Low Fat - cooking recipe

Ingredients

1 lb small potato (red or white new, about 1 1/2 inches in diameter)
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons rice vinegar
2 teaspoons red wine vinegar or 2 teaspoons sherry wine vinegar
2 tablespoons minced shallots
4 teaspoons extra virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley (Italian)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Preparation

Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
Drain and let stand until just cool enough to handle.
Cut each potato in half (or quarters, if the potatoes are large) and place in a warmed serving dish.
In a small bowl, whisk together the mustards, the vinegars and the shallot until well blended.
While whisking, slowly drizzle in the olive oil to make a thick dressing.
Stir in the parsley, salt and pepper.
Pour the dressing over the warm potatoes, mix gently and serve immediately.