Yield: 4 servings
|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