WARM POTATO AND CORSE MUSTARD SALAD. Serves 4. 2 lb fingerling potatos, new potatos, or small potatos. 1.5 tsp salt 3 tbs shallots, grated .5 tbs dijon mustard 1 tbs whole grain mustard 1 tbs white wine vinegar .5 tsp pepper 3 tbs olive oil 2 tbs chopped chives In a large pot, bring potatos covered by salted water to a boil. Simmer until potatos are tender, about 10min. Meanwhile, whisk together shallots, mustards, pepper, vinegar and oil. When potatos are cool, cut in half, larger ones in quarters. Toss with the vinaigrette and sprinkle with chives. Serve warm.