Warm Red-Potato Salad
- 2 1/2 lb. red potatoes – cut into 1” chunks
- 2 1/2 tsp. salt
- 1/4 cup red wine vinegar
- 3 T. Dijon mustard
- 3 T fresh mint, finely chopped
- 2 T. EVOO
- 5 radishes, sliced into 1/2 moons
- 2 green onions, sliced
1.In a 4 quart saucepan, combine potatoes, 2 tsp. salt; cover with
enough water to cover potatoes by 2“.
Cover and heat to boiling on high. Reduce heat to medium. Simmer,
partially covered for 14 min. or till potatoes are tender. Drain well.
2.Meanwhile, in large bowl, whisk together wine vinegar, mustard, mint,
oil, ½ tsp. salt & pepper.
3.Gently toss potatoes with vinaigrette. Fold in 5 radishes and green