Potato Salad Vinaigrette

1. 1

   Place the potatoes in a large stockpot, and cover with water.

2. 2

   Bring to a boil, and cook until the potatoes are tender, about 20 minutes.

3. 3

   Drain and allow to cool.

4. 4

   When cool, cut the potatoes in half.

5. 5

   Combine the vinegar and mustard in a large bowl.

6. 6

   Slowly whisk in the olive oil.

7. 7

   Add the potatoes to the vinaigrette, and mix gently but thoroughly.

8. 8

   Toss in the scallions, parsley and dill.

9. 9

   Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.