Maine Potato Salad

8 red potatoes

Dressing:

4 T. olive oil

3 T. vinegar

2 tsp. salt

1/2 t. black pepper

Pinch of red pepper

1 tsp. dry mustard

2 T. chopped parsley

2 T. minced onion( I like to use green onion)

Cook potatoes, drain and cool enough to handle. Dice potatoes and pour dressing over them while warm. Refrigerate. Add a small amount( 1/4 c.) of mayonnaise to taste if you would like. Make a bed of lettuce on a serving platter and mound salad on top. Enjoy.

From: Heather Smith