1 lb early potatoes 2 TB olive oil

2 tsp apple cider vinegar

1/2 tsp Dijon mustard

1/2 tsp honey

3-4 TB fresh minced chives (or other fresh herbs, such as parsley or basil)

Salt and pepper to taste

Cut the potatoes into bite-sized pieces (depending on their size, some potatoes might need to be cut in half or quartered and some potatoes might not need to be cut at all).  Put the potatoes in a medium pot and cover with cold water; heat over medium to medium high heat until the water boils, then turn the heat down to medium-low and cook the potatoes until just fork-tender (about 5-7 minutes).  Drain the potatoes and let them cool slightly.

In a medium bowl, whisk together the oil, vinegar, mustard, honey, and a pinch of salt and pepper.  Toss the potatoes with the vinaigrette and chives, then season to taste with salt and pepper.  Can be served warm, room temperature, or chilled.

adapted recipe from anediblemosaic.com