Potato Salad with Mustard Dill Vinegrete

1. Cover small red potatoes with salted water and bring to a boil. Once boiling, lower heat and simmer till potatoes are done. With small red potatoes, I set the timer for 10 minutes and check with a fork for doneness. Then I reset the timer for appropriate time.

2. While Potatoes are cooking, chop 1 shallot and mix with 3 tbl. of red wine vinegar. Allow to sit for at least 5 minutes.

3. Mix in :
about a tbl. of grain mustard
about a tbl of chopped capers
2 to 3 tbl of dill
good salt and fresh ground pepper
I usually let this part of the dressing sit until I am almost ready to serve and then i slowly stir in about 3tbl. or more olive oil.

4. Once potatoes are done, drain and allow to cool a little before trying to handle. While still warm, slice up into halves or quarters depending on size and mix with dressing. Taste and add more salt and/or pepper if necessary. Serve immediately.