Warm Potato Salad with Lemon Herb Vinaigrette

2 lb new red potatoes
2 Tbsp purple Bermuda onion, finely diced
½ cup finely diced crunchy veggies such as colored peppers, celery, fennel
1 Tbsp minced chives
½ cup Lemon Herb Vinaigrette

Cook the potatoes in salted water just until softened – test with a knife. Drain and allow to cool, just enough to handle. Dice and toss gently with remaining ingredients. Serve warm.


A richer, more mustardy alternative – mix one rounded tablespoon of whole-grain Dijon mustard with the vinaigrette.