Red Potato Salad

Instructions

• Boil potatoes in their skins, covered, just until they can be easily pierced with a sharp knife.
• Meanwhile, prepare dressing in a jar, combining mustard, vermouth, vinegar, olive oil, salt and pepper to taste; shake well.
• Drain potatoes, let cool enough to handle, then peel and cut into thick slices. Place in a large bowl. Pour dressing over the potatoes while they are warm, tossing well.
• Add chopped onion, sliced celery, capers, finely chopped parsley, dill and, if you like, other chopped vegetables (red bell pepper, radish). Correct seasoning. Chill until served.
• If desired, you can toss in lightly cooked fresh green beans as a good last-minute addition.
• Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.