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Yield: 6 Servings
1-1/2 lb mini new red potatoes, scrubbed
1/2 cup diced sweet red peppers
1/2 cup diced celery
1/2 cup thinly sliced green olives
1/4 cup sliced green onions
2 tbsp white wine vinegar
1 clove garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/4 cup extra virgin olive oil
1 tbsp of Dijon mustard (or to taste)
In saucepan of boiling salted water, cover and cook potatoes just until fork-tender, about 10 minutes; drain and let cool. Meanwhile in a large bowl, whisk together vinegar, mustard, garlic, salt and pepper; gradually whisk in oil until blended. Quarter or halve potatoes; add to dressing along with red pepper, celery, olives and green onions. Gently toss to coat well. Make ahead. Cover and refrigerate for up to 4 hours.