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Ingredients
- 2 1⁄2 lb. red potatoes, peeled, sliced into 1/2-inch-thick rounds
- 1 ⁄4 cup white wine vinegar
- 2 Tbsp. Dijon mustard
- 1 Tbsp. mayonnaise
- 1 Tbsp. honey
- 1 Tbsp. olive oil
- 2 tsp. minced fresh thyme
- Salt and black pepper to taste
- 1 lb. Campari or cherry tomatoes, halved
- 1 ⁄4 cup minced fresh chives
Preparation
Step 1
Boil potatoes in a pot of salted water until tender when pierced, 8–10 minutes; drain.
Whisk together vinegar, Dijon, mayonnaise, honey, oil, and thyme in a large bowl; season with salt and pepper. Add potatoes, tomatoes, and chives; toss to coat.
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