Fingerling Potato Salad
1 package of mixed fingerling potatoes, cut in half
1 tablespoon mayo with olive oil
1 tablespoon olive oil
1 tablespoon grainy mustard
1 tablespoon finely diced red onion
Salt and pepper, to taste
1. Bring pot of water to a boil.
2. Add potatoes and cook about 30 minutes, or until potatoes can be pierced by a fork.
3. Meanwhile, whisk together mayo, olive oil, grainy mustard, red onion, chives, salt, and pepper.
4. Drain potatoes, return to pot and combine with mustard mixture. Serve warm.
|I served this with Watermelon and Orange Salad with Feta and Basil.|