- 12 small red potatoes, boiled and cubed
- 1 Tbsp. Dijon mustard
- 6 sprigs fresh dill, de-stemmed and minced
- 1/4 C. red wine vinegar
- 1/3 C. olive oil
- 1/4 small red onion, chopped
- 1/2 Tbsp. salt
Wash the potatoes and boil them, whole, until tender (about 20 minutes). Drain and set aside to cool.
Whisk the rest of the ingredients together. Cube the potatoes and toss them gently with the vinaigrette.