Dijon baby red potato salad

2lb. Baby C Red Potatoes (the really small red skinned ones)
1 Scallion, chopped
1 tsp. Fresh Rosemary, chopped
1/3 c. Hellman's Mayonnaise
2 tbsp. Grey Poupon Mustard
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste


Add potatoes to a large pot and cover with water. Bring to a boil and let cook until fork tender. Remove from heat, drain water and add cold water to bring down the temperature of the potatoes. (You may have to do this 2-3 times). Cut the potatoes in half, then add to a bowl. In a separate bowl, whisk together the mayonnaise, mustard, rosemary, salt and pepper until creamy. Add to the potatoes and mix well. Refrigerate for at least 2 hours to give the mayonnaise a chance to penetrate the potatoes. Serves 8.

Recipe comes from pinterest