1 lb. tiny new potatoes
2 tsp. olive oil
1 tbsp. rice vinegar
1 tbsp. dry white wine
2 scallions, thinly sliced
2 tsp. fresh oregano, chopped
Freshly ground black pepper to taste

Scrub but do not peel the potatoes. In water to cover, cook in a covered pot 10 to 15 minutes, depending on the potatoes size. Whisk together the oil, vinegar, wine and mustard. Stir in the scallions and oregano into the dressing. When the potatoes are cooked, drain. Cut in halves or quarters and mix well with the dressing. Season with pepper. 2 servings.

This is a nice potato dish if you like potato salad, but are watching your diet.