Finnish Potato Salad

Ingredients:

Hands-on time: 10 minutes
Time to table: 40 minutes
Serves 8


2 pounds new light-skinned potatoes, (small Yukon gold potatoes for example)
2 tablespoons salt

Vinaigrette:
2 tablespoons Dijon mustard
3 tablespoons olive oil
3 tablespoons white wine vinegar
Fresh chive, chopped
Salt & pepper, if needed

Preparation:

Bring potatoes, water and salt to a boil. Cover, reduce heat and let water simmer until potatoes are fully cooked, a knife should slip easily into the center. Drain and if there's time, let cool. Cut into bite-size pieces.
Vinaigrette: Mix all ingredients in a small bowl. Toss Vinaigrette with either warm or cooled cooked potatoes.

Serve warm, at room temperature or chilled. May be made ahead of time, in fact, it may actually taste a bit better on the second day.

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