Marble Potato Salad

I am a sucker for any tiny food.
When I saw these teeny, tiny marble potatoes,
I couldn't resist taking them home!

Colorful, quick to cook and pretty to eat, 

not only do they look just like the classic childhood toy but,

Marble Potato Salad 

has become the side dish of the summer.

So, do you think you are ready to take a "shot"?

Marble Potato Salad
serves 6 as a side dish

In a large mixing bowl stir together:
4 cups of Marble Potatoes (or the tiniest potatoes you can find), cooked in heavily salted water until tender, then cooled (these cooked in less than 10 minutes)
1 large shallot, sliced thin
1/4 cup roughly chopped Italian parsley
3 Tablespoons finely diced chives

whisk or shake together:
4 Tablespoons white wine vinegar
1 Tablespoon Dijon Mustard
8 Tablespoons Extra Virgin Olive Oil

Dress potato mixture with dressing and add salt and pepper to taste.  Then top with zest of one lemon.