1 3/4 lb. sm. new potatoes
1 egg, room temperature
2/3 c. corn oil
1/4 c. white vinegar
1 1/2 tsp. Dijon mustard
1 1/2 tsp. summer savory (dried)
1 tsp. salt
1/2 tsp. sugar
Pepper to taste

Boil potatoes until just tender. Cool; slice. Whisk egg to blend. Slowly whisk in oil. Blend in remaining ingredients. Arrange sliced potatoes on a platter. Drizzle with dressing. Yield 6-8 servings.