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. Don’t sever the skin on the slice. You don’t want the slices to fall apart, so cool more if necessary. When done place in bowl.