WARM POTATO AND CORSE MUSTARD SALAD.
Serves 4.

2 lb	fingerling potatos, new potatos, or small potatos.
1.5 tsp	salt
3 tbs	shallots, grated
.5 tbs	dijon mustard
1 tbs	whole grain mustard
1 tbs	white wine vinegar
.5 tsp	pepper
3 tbs	olive oil
2 tbs	chopped chives

In a large pot, bring potatos covered by salted water to a boil.
Simmer until potatos are tender, about 10min.

Meanwhile, whisk together shallots, mustards, pepper, vinegar and oil.

When potatos are cool, cut in half, larger ones in quarters. Toss
with the vinaigrette and sprinkle with chives. Serve warm.