No-Mayonnaise Potato Salad
Recipe By: Hometown Cooking in New England
Servings: 6-8

2 pounds red-skinned potatoes -- unpeeled and cooked
1 small red onion -- thinly sliced
1/2 cup sliced black olives
2 scallions -- sliced

Dressing:
1/4 cup plus 2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 clove garlic -- minced

Cut the cooked, cooled potatoes into chunks and combine with onion, olives and scallions in a salad bowl, tossing to mix. In a small bowl, whisk together salad dressing ingredients. Pour over the salad, mixing well. Serve at room temperature.

NOTES : This is great for those who dislike mayonnaise and also a great dish to take to picnics when its too hot for the mayo type.