2 lbs. sm. red skin potatoes, cubed
1/3 c. olive oil
3 tbsp. yellow mustard
3 tbsp. red wine vinegar
1 tbsp. Worcestershire sauce
1/2 tsp. garlic powder
3 c. cut up vegetables (broccoli, celery, cherry tomatoes, green onions)

Cook potatoes in boiling water about 12 minutes or until tender but firm; drain. In large bowl, combine oil, mustard, vinegar, Worcestershire sauce and garlic powder. Stir until well blended. Add potatoes and vegetables, toss until well coated. Cover and chill several hours. Makes 6 servings.