Potato Salad with Wine and Mustard Vinaigrette

adapted from The Martha Stewart Cookbook
by Mary Lonergan

serves 6 to 8 (makes about 6 cups)

2 pounds new red potatoes
1/4 cup dry white wine
2 tablespoons wine vinegar
1 teaspoon Dijon mustard
6 tablespoons olive oil
2 tablespoons finely minced green onion
3 tablespoons chopped dill
Kosher salt and freshly ground black pepper

Boil or steam the potatoes carefully (about 20 minutes) so that they are cooked thoroughly but do not split and crumble. Cool slightly and cut into quarters. Do not peel. Immediately pour the wine over the potatoes and toss gently.

Whisk the remaining ingredients into a vinaigrette, pour over the potatoes, and toss while potatoes are still warm. Season with salt and pepper. Serve warm or at room temperature. This can be refrigerated to keep, but bring to at least room temperature before serving.

We like to serve this for picnics along with Curried Tuna Salad, Green Beans with Gruyère and Mushrooms, and a salad with tomatoes and watermelon. The flavors and textures complement one another, and together they are somewhat reminiscent of a decomposed Niçoise Salad.

It would also be good by itself with sausages.