Dijon Red Potato Salad

I love light summertime salads...just say no to the heavy mayo-based ones when it is over 100 degrees in Texas, just say no. This vinaigrette-based salad is quick and simple to make with inexpensive ingredients you probably already have in your pantry. This can be eaten as a side at a picnic, barbecue, or mixed in with greens and other veg to make an entree salad. Yum! Try this staple recipe with your own variations!

Dijon Red Potato Salad

12-15 baby red potatoes
1 shallot
2 kosher dill pickle spears
shallots (optional)
1/4 C EVOO
1/8 C red wine vinegar
1/8 C water
1/2 tsp dijon mustard*
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp celery seed
1/4/ tsp dry mustard
1/2 tsp salt
generous fresh ground black pepper

*I am addicted to Annie's brand

1. In a medium pot boil water with a dash of salt. Put in baby potatoes whole and boil for about 12 minutes or until fork tender, but al dente (you don't want this turning into mashed potato salad!).
2. Drain and rinse potatoes with cool water. When cool, quarter each potato. Set aside in large bowl.
3. Chop shallot and pickles. Add to potatoes.
4. In a small bowl add EVOO, vinegar, water, oregano, garlic, celery seed, dry mustard, dijon mustard, salt and pepper. Whisk to combine.
4. Pour dressing onto potatoes and toss to combine. Refrigerate for at least 3 hours (best overnight) and toss a few times so that everything is coated in the tasty, tangy dressing.