Recipes out of the Blond Box

1 pound small red potatoes, cut in half
1 pound small yellow new potatoes, cut in half
3 tablespoons cider vinegar
1 tablespoon +½ teaspoon salt
¼ cup coarse-grain mustard
3 tablespoons cider vinegar
3 tablespoons sugar
¼ cup peanut or vegetable oil
1/3 cup dry cured sausage (like salami, pepperoni, or soppressata) cut into ¼ inch to one half inch pieces
½ cup curly-leaf parsley, torn
2 tablespoons thinly-sliced scallions

1. In 3 to 4-quart saucepan combine potatoes, 3 tablespoons cider vinegar and 1 tablespoon salt. At approximately 4 cups water or to cover. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, 15-20 min., just until potatoes are tender when gently pierced with a fork. Drain well, them stand 2-3 min. before adding dressing.

2. In a small bowl whisk together mustard, 3 tablespoons vinegar, sugar, and ½ teaspoon salt. In a steady stream, whisk in oil until well blended.

3. Transfer potatoes to a mixing bowl. Add dressing. Mix gently so as not to break the potatoes. Season with salt and pepper your it mix in the diced sausage. Add parsley and scallions. Serve warm or at room temperature. Makes 8 servings, ½-cup each.