Potato and Radish Salad
1 pound new potatoes, scrubbed
3 tablespoons olive oil
2 tablespoons wine vinegar
2 teaspoons coarse-grain mustard
1 teaspoon honey
salt and black pepper
6-8 radishes, thinly sliced
2 tablespoons chopped fresh chives
1. Boil the potatoes until just tender. Drain, return to the pan, and cut any large potatoes in half.
2. Make a dressing with the oil, vinegar, mustard, honey, and seasoning. Combine them thoroughly in a bowl.
3. In the pan, toss the potatoes in the dressing while they are still cooling and let them stand for an hour or so.
4. Mix in the radishes and chives. Chill lightly, toss again, and serve.