1/4 c. oil
1/4 c. vinegar
1/2 c. mustard
1/2 tsp. sugar
Salt and pepper to taste
6-8 red potatoes, medium size

In large bowl, mix dressing ingredients. Adjust quantities to taste.

NOTE: Use different types of mustard to make 1/2 cup.

Cube unpeeled red potatoes, boil until tender; drain and toss with dressing.

This is good cold too.

Variation: add cubed ham and have complete meal.