INGREDIENTS

• 1 ½ pounds baby red potatoes
• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons grainy Dijon mustard
• ¼ cup olive oil
• 4 green onions, chopped
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh dill
• ¼ cup chopped cornichons
• 4 hardboiled eggs, chopped
• Salt and pepper, to taste

INSTRUCTIONS

• Cover potatoes with water in a pot and bring to a boil. Cook for about 20 minutes or until potatoes are tender. Drain and cool.
• In a large bowl, whisk together the vinegar, mustard, and olive oil.
• Slice cooled potatoes in half and toss in the dressing.
• Add remaining ingredients and toss to thoroughly combine.

Serves: 6