• 2 # small red skin potatoes unpeeled and cooked until just tender

• ½ cup fresh parsley

• ¼ cup snipped chives

• ¾ cup safflower oil

• ¼ cup red wine vinegar

• 2 t. dry mustard

• 1 t. salt and pepper to taste

In food processor combine parsley and chives until minced finely.  Add oil, vinegar, mustard, salt and pepper.  Slice cold potatoes into the vinaigrette.  Toss
gently.