• 2 lbs red potatoes
• 1 egg yolk
• 1/4 cup Sweet & Hot Stone Ground Mustard
• 3 Tbsp. red wine vinegar
• 1/2 cup olive oil
• 1 Tbsp. hot water (optional)
• 1 Tbsp. snipped chives
• Salt and freshly ground pepper

Directions:
Place potatoes in pot of rapidly boiling water and cook until tender. Cut into thin slices or cubes, transfer to a bowl.

While potatoes are cooking, whisk egg yolk, red wine vinegar and mustard in small saucepan. Stir over low heat until thickened to a consistency of mayonnaise.

Remove from heat and whisk in olive oil, a drop at a time. If mixture becomes too thick, stir in hot water.

Season with salt, pepper, and stir in chives. Pour over potatoes and toss lightly.