Just less than 1/2 cup Red Wine Vinegar
1/2 cup Olive Oil
1/2 cup Mayonnaise ( low fat-O.K.)
1/2 cup D’jon Mustard
1 qt. Cooked small Red Potato quartered when cool (approx. 20)
1/4 cup chopped Green Onions
Whisk vinegar, oil, mayo, and mustard to create an emulsified
dressing. Seasoning to taste with salt and pepper. Toss potatoes
with dressing. Sprinkle or mix in onion and chill or serve at room
temperature.
