Warm potato salad by Trish Donnelly
Boil new potatoes in heavily salted water until fork tender. Add a dollop of grainy mustard, a dollop of dijon mustard, a glug of white wine vinegar, fresh herbs such as parsley, tarragon, chives and/or green onions, olive oil, salt and pepper to taste, to a stainless steel bowl and combine. Dice 2 stalks celery, 1/4 red onion, pickles to taste and toss with dressing along with potatoes. Serve warm.
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