1 lb. small new potatoes, scrubbed
1/4 tsp. Dijon mustard
1 tbsp. white wine vinegar
1 1/2 tsp. dry white wine
2 tbsp. olive oil
1/4 c. fresh minced dill

Cut potatoes in fourths and steam for 7 to 10 minutes until just tender. Whisk together mustard, vinegar and wine. Salt to taste. Slowly add oil, whisking until emulsified. Add warm potatoes to dressing and toss gently. Add dill and pepper to taste. Let stand 30 minutes; serve at room temperature. Serves 4.