[warm potato salad]

based on Nigella Lawson's recipe of the same name

8-10 small red potatoes, washed and cut into 1 inch pieces

2 green onions, thinly sliced

1/2 Tbsp olive oil

1 garlic clove,  minced

1 Tbsp sherry

1 tsp red wine vinegar

1/2 Tbsp dijon mustard

salt

pepper

In a sauce pot bring 3 inches of water to a boil.  Add a little salt and the potatoes.  Boil the potatoes for 12 minutes, or until done.  Turn off the heat.  Drain the potatoes in a strainer and leave them in the strainer.  Return the pot to the warm stovetop.  Add the olive oil and the garlic clove to the warm pot and stir until fragrant.  Add the red wine vinegar, sherry and mustard.  Stir until combined.  Add the potatoes and green onions to the mustard mixture and stir to coat.  Season with salt and pepper as desired.  Place in serving dish, (or leave in pan), and let sit at room temperature up to 1 hour.  If you want, you can also chill the salad, but serve at room temperature.