French Potato Salad
From: Lezlie

A different sort of no egg potato salad in a delicious vinaigrette dressing. It can easily be made a day ahead, or served hot.

SERVES 6

• 14 small red potatoes, scrubbed
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill
• 6 tablespoons chopped green onions
• 4 tablespoons red onions, finely chopped
• 1 large red pepper, chopped (optional)

Dressing

• 1/3 cup red wine vinegar
• 3/4 cup olive oil
• 2 teaspoons Dijon mustard
• 1 clove garlic, crushed
• fresh ground black pepper

Boil potatoes in salted water until just tender (about 20 minutes).

Drain, cut in halves and let cool 5 minutes.

Combine red and green onions, pepper, dill and parsley with potatoes.

Whisk vinaigrette ingredients together and toss with potatoes while still warm.

Serve hot or cold.