Welcome to StartCooking.com.

I'm Kathy Maister.

Today we're making a warm potato salad with a vinaigrette dressing.

An ingredient and equipment list is at the end of this video.

Small, new potatoes, red or white or even purple,

are perfect for this potato salad because you don't have to peel them.

Just scrub them clean and put them in a sauce pan.

Cover the potatoes with cold water so the water is about one inch above the potatoes.

Add two teaspoons of salt and cover the pot.

Bring the pot to a rolling boil, then turn the heat down to simmer.

Cook the potatoes for about 12 to 15 minutes or until they're tender.

Now for the dressing.

Press one clove of garlic into a medium-sized mixing bowl.

Add one teaspoon of salt and a few grinds of black pepper.

With the back of a spoon, mash it all together.

For extra texture and taste, add two teaspoons of grainy mustard.

Set this aside for just a moment.

Using a grater, remove the zest, which is the yellow part from one lemon.

Be sure not to grate any of the white part as it tends to be bitter.

Now, juice the lemon to make one fourth cup of lemon juice.

Using a whisk, slowly add the lemon juice to the mixing bowl.

Measure out one fourth cup of olive oil and slowly whisk that in as well.

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