Ingredients:
2 pounds new potatoes of uniform size, scrubbed
Salt and freshly ground black pepper
⅓ cup white wine vinegar
⅔ cup extra-virgin olive oil
½ tablespoon Dijon mustard
¼ cup finely chopped scallions
2 tablespoons minced fresh dill
Directions:
Place the potatoes in a pan and cover with cold water.
Bring water to a boil, cover and reduce the heat. Cook on low until the potatoes are tender (about 20 minutes).
Drain and slice the potatoes, making sure to keep the skins on.
Move potatoes to a bowl and season lightly with salt and pepper. Gently toss with two tablespoons of vinegar and one tablespoon of oil. Set aside to cool.
Mix the remaining vinegar with mustard until well blended and beat in the oil. Pour mixture over the cooled potatoes and gently mix.
Add scallions and dill, season to taste with salt and pepper and serve chilled
Recipe courtesy of the New York Times.
