Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | New potatoes -- with skin |
| 1 tablespoon | Dijon mustard |
| 1 tablespoon | Red wine vinegar |
| ⅓ cup | Olive oil |
| 1 \N | Stalk celery -- minced |
| ½ medium | Onion -- chopped |
| ½ teaspoon | Dried rosemary -- minced |
| \N \N | Salt and pepper -- to taste |
In a large pot of boiling, salted water boil potatoes until tender, about 20 minutes. Drain and set aside; cut them into bite-size chunks, if they are large. In a medium bowl, beat mustard and vinegar together. Using a whisk or fork. beat in oil until smooth.
Add celery, onion and rosemary. Add potatoes; toss to coat with dressing. Season with salt and pepper.
Recipe By : Express Lane Cookbook From: Meg Antczak Date: 12-16-95 (23:33) (159) Fido: Cooking