Cold German Fingerling

Potato Salad
with Mustard Vinaigrette Dressing
4 -6 portions
Prep time, 30 45 minutes
Ingredients:
1 lb fingerling potatoes
1 cup chopped bell peppers, different colors if you can.
1 /4 cup chopped celery. ( about 2 ribs)
3 green onions
2 tablespoons chopped fresh parsley
German Mustard Vinaigrette :
Toss together and make the dressing.
1/4 cup cider vinegar
2 Tablespoons water
1/3 cup olive oil
1 - 2 teaspoons German mustard
2 tablespoons chopped onion (optional)
1 / 2 1 teaspoon salt
1- 2 teaspoons pepper
1 -2 teaspoons sugar or splenda (optional)
Directions:
1. Cook the Fingerling potatoes in salted water for about 15 minutes or until they are just cooked. Careful not
to over cook. I test them with a knife point to see how soft they are.
2. While potatoes are cooking , chop peppers, celery, green onions and parsley.
3. Assemble all the ingredients in a food processor and blend.
You can add the salt and mustard either all or half to start with.
Taste and adjust.
if you like a sweet tart dressing add sugar a teaspoon at a time.
4. Drain potatoes and let cool for 15 minutes. Slice about 1 /4 of an inch or a bit larger. Dont sever the skin
on the slice. You dont want the slices to fall apart, so cool more if necessary. When done place in bowl.