Red Skinned Potato Salad

1. 1

   . Boil potatoes in their skins, covered, just until they can be easily pierced with a sharp knife.

2. 2

   2. Meanwhile, prepare dressing in a jar, combining mustard, vermouth, vinegar, olive oil, salt and pepper to taste; shake well.

3. 3

   3. Drain potatoes, let cool enough to handle, then peel and cut into thick slices. Place in a large bowl.

4. 4

   4. Pour dressing over the potatoes while they are warm, tossing well.

5. 5

   5. Add chopped onion, sliced celery, capers, finely chopped parsley, dill and, if you like, other chopped vegetables (red bell pepper, radish).

6. 6

   6. Correct seasoning. Chill until served.

7. 7

   7. If desired, you can toss in lightly cooked fresh green beans as a good last-minute addition.

* Per serving · 4 servings · Values may vary.

No additional tips available.