Summer Potato Salad

Put the potatoes on to boil in a medium saucepan. (You can leave the skin on or peel them, it is a matter of preference.) Let them cook in a rolling boil for about 20 minutes or until they can be easily pierced with a knife.

Prepare the dressing while potatoes are cooking. In a mixing bowl, whisk together all the remaining ingredients.

When the potatoes are done, pour off the water and dump the potatoes into a strainer. Let them cool a little, then cut each one into bite-sized chunks and place into a large bowl. Add the dressing and fold gently with a spatula to coat all the potato bites.

Serve in a pretty dish.