Potato Salad with Dijon Vinaigrette and crunchy bits

Serves 8-10.  This is a recipe for a crowd, from the New York Times.  Simplicity at its best but with that tang of the vinaigrette and crunch of Margot's Morsels Crazy Crumbs...heaven!
  • 3 pounds red new potatoes
  • ¼ cup red wine vinegar
  • 3 tablespoons whole grain Dijon mustard
  • ½ cup olive oil
  • 6 scallions, chopped
  • ½ cup chopped parsley
  • ¼ cup chopped dill
  • Margot's Morsels Crazy Crumbs Sea Salt, to taste
  • Salt and pepper

Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.

Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.

Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste. Finally dress the salad with Crazy Crumbs and mix them in.

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