Herbed Potato Salad

In an electric steamer or in a steamer basket over the stove top, steam potatoes for about 20 minutes, or until tender when you pierce it with a fork, but NOT mushy. You want to make sure the center is cooked and not crunchy, but you don’t want them like mashed potatoes.

Meanwhile, in a medium-sized bowl mix together the herbs, olive oil, paprika, red wine vinegar, mustard, green onion. Set aside.

When potatoes are tender (but not mushy), slice them in half and place them in a large bowl.

Pour mustard mixture over the potatoes. Toss gently to combine. Cover and refrigerate for an hour or up to overnight.

When ready to serve, preheat oven to 350 degrees. Place potato salad mixture in an oven safe dish. Cover with foil and bake until warm all the way through, about 15-20 minutes. Serve warm.