3 lbs. Yukon Gold or New Red potatoes
1/2 Tbsp salt
1 cup vinaigrette
2 Tbsp Old World (stone ground or grainy) Mustard
2 green onions, chopped including tops
1 celery stalk, chopped
2 radishes, chopped
salt and pepper to taste
Scrub potatoes and dice into bite size pieces.
Put potatoes in large pot of cold water, add 1/2 tablespoon salt, bring to a boil over medium high heat, then reduce heat and simmer for about 8 to 10 minutes, or until the potatoes are just tender, but not too soft. Drain immediately, making sure they’re dry, and put in large bowl.
Whisk together in a separate bowl the vinaigrette and mustard until smooth, then pour half the mixture over the still-warm potatoes and toss gently.
Set potatoes aside for 30 minutes – do not refrigerate.
Meanwhile, chop the onions, celery, and radishes.
When ready to serve, add the vegetables, then the remaining vinaigrette dressing and toss together, adding salt and pepper to taste.
Pack in containers for picnic or serve immediately.