New Potato and Egg Salad

Ingredients

2# new potatoes, scrubbed clean and cut into wedges.

4 eggs, hard boiled (bring a pot of water to a boil, add the eggs, cook for 12 minutes, remove and run under cold water for several minutes)

1/4 cup onions, minced

1/2 cup olive oil

2 T red wine or sherry vinegar

1 tsp. dijon mustard

1/2 cup fresh herbs, assorted. Use whatever you like, whether singly or in combination

salt and pepper to taste

Instructions:

Roast the potatoes at 400 degrees with a little salt and olive oil until tender. May be left whole, or cut into wedges prior to cooking. When done roasting, set aside to cool for a few minutes and then toss with the vinaigrette.

While the potatoes are roasting, make the vinaigrette: Mash one of the hard boiled yolks in a bowl, and very slowly add the olive oil, whisking constantly to make a smooth, glossy dressing. Whisk in the vinegar and the mustard, then the onions and herbs. Coarsely chop up the remaining hard boiled eggs and stir into the dressing. Season with salt and pepper to taste. Toss with the warm potatoes and enjoy!