2 lb. new red potatoes
4 Tbsp. dry white wine
2 Tbsp. wine vinegar
1 tsp. Dijon mustard
6 Tbsp. olive oil
2 Tbsp. minced green onion
3 Tbsp. chopped dill
salt and pepper to taste
Boil potatoes carefully so that they do not split and
crumble. (Do not peel.) Cool slightly and quarter, leaving
skin on. Pour wine over and toss carefully. Mix remaining
ingredients and pour over. Toss slightly to coat. These are
good served warm or chilled.
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