Recipe: New Potatoes with Dijon Vinaigrette (stove top or microwave)

NEW POTATOES WITH DIJON VINAIGRETTE

9 small new potatoes, scrubbed (about 1 1/2 lbs)
2 tablespoons water
FOR THE DIJON VINAIGRETTE:
1/4 cup water
3 tablespoons rice wine vinegar (or cider vinegar)
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 tablespoon fresh dill, chopped (or 1/2 teaspoon dried dill weed)
1 tablespoon chopped fresh chives

With potato peeler or knife, remove strip of peel from around center of each potato. Place potatoes in medium saucepan; add enough water to cover. Bring to a boil. Reduce heat to low; simmer 15 to 20 minutes or until tender. Drain well.

In small bowl, combine all vinaigrette ingredients; blend well. Pour over potatoes; toss to coat. Let stand 10 to 15 minutes or until serving time.

Just before serving, toss potatoes again. Serve warm or at room temperature, spooning vinaigrette over potatoes.

Microwave Directions:
With potato peeler or knife, remove strip of peel from around center of each potato. In 2-quart microwave-safe casserole, combine potatoes and 2 tablespoons water; cover tightly. Microwave on HIGH for 8 to 10 minutes or until tender, stirring once halfway through cooking. Drain well. Continue as directed above.

Servings: 4
Source: Fast and Healthy magazine, September/October 1994