2 lbs. Red Dog Farm French Fingerling Potatoes
1/2- 1 cup chopped Walla Walla Onion
1 pint Red Dog Farm Cherry Tomatoes, halved
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons sherry (or red wine) vinegar

Boil the potatoes whole in lightly salted water until just fork tender. Drain and cool. Slice in bite-size pieces. In a small bowl, combine the oil, mustard and vinegar. Toss the dressing with the potatoes, fresh onion and tomatoes. Serve warm or chilled.