serves 2Fingerling potatoes
2 tbsp. Dijon mustard
1 tbsp. Old Style Whole Grain Dijon Mustard
1/4 cup olive oil
1 tbsp. balsamic vinegar
1 green onion, chopped
2 tbsp. fresh dill, chopped
2 handfuls of mixed greens (I used a mix of spinach, kale, red and green chard)
Chop potatoes into bite sized chunks and put in a pot. Cover with water and boil until you can easily stick a fork through the potatoes. Drain and allow to cool to room temperature. Meanwhile, mix dressing (everything but the mixed greens). When ready to eat, add dressing gradually to potatoes (you may have some dressing leftover). To serve, lay a handful of mixed greens onto the plate and top with potato salad.
-------And I don't think I can post from Maui and not include a picture of our beautiful surroundings. Here is a picture of us enjoying the sunset on our deck. Hoping to have some more delicious cooking adventures during this break!