POTATO SALAD WITH MUSTARD VINAIGRETTE

SERVES 4

This is a very easy and light potato salad, a nice change from those with a mayonnaise dressing.

INGREDIENTS

4 medium potatoes, scrubbed and cut into about 1-inch cubes

1/2 small sweet onion, coarsely chopped

2 teaspoons Dijon mustard

1 tablespoon dried oregano

Salt and pepper to taste

2 tablespoons red wine vinegar (more if needed)

3 tablespoons olive oil (more if needed)

Cook potatoes in lightly salted water until just tender, about 10 minutes. Drain well. Place in a medium bowl. Add the onions, then the mustard and toss to combine. Sprinkle with the oregano, salt and pepper; toss again. Add the vinegar and oil and toss well. Taste for seasoning. Let set for at least 30 minutes at room temperature before serving. (The flavors intensify as the salad sets, especially the vinegar, so go easy and add more later if needed.)

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