Red Potato Salad with Dried Tomatoes
	Vinaigrette   1   clove garlic, minced or pressed   1 tsp    salt   1/2 tsp    dry mustard   1 Tbs    lemon juice   2 Tbs    red wine vinegar   3 Tbs    olive oil   Potato mixture   2 lbs    small red potatoes   1/4 cup    green olives, minced   1/4 cup    shallots, minced   1/4 cup    oil packed or softened dried tomatoes   1/2 cup    white wine, mixed with 1/4 cup water     1 Wash potatoes, leaving skin on. Cook in boiling water until done; 15 minutes or more. When done, drain and cool. 2 Meanwhile, in a small bowl, combine vinaigrette ingredients and whisk. 3 Mince shallots, green olives, and dried tomatoes. 4 When potatoes are cool enough to handle, chop small and place a layer in the bottom of a salad bowl. Sprinkle with a some minced shallots and drizzle with a little of the wine mixture. Continue to layer potatoes in this manner until done. Add the olives and tomatoes and toss gently. Drizzle with vinaigrette and chill.   Servings: 4   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.