Ingredients:
2 lbs baby red potatoes
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallots
2 tablespoons extra virgin olive oil
3 tablespoons chopped fresh dill
salt
fresh ground black pepper
Directions:
Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil.
Steam the new potatoes in the basket for about 20 minutes.
Let cool and then slice in quarters, lengthwise.
Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together.
Add the shallots and slowly whisk in the olive oil and dill.
Season with salt and pepper to taste.
(The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days).
Gently toss the quartered potatoes in the vinaigrette and serve.
Servings: 6
Time preparation: 10 min.
Time total: 50 min.