Mustard Potato Salad

This recipe is from the site: www.themediterraneandish.com
Olive oil quantity has been adjusted. And radishes have been added.

Ingredients: 

1 1/2 lbs of baby potatoes (gold or red potatoes), unpeeled and sliced
Water to boil
2 tsp salt
1/4 cup chopped red onions (optional)
1/4 cup fresh chopped parsley
1/4 cup fresh chopped dill
2 TBS capers
5-6 radishes, sliced

Dijon Vinaigrette:

1/4 cup extra virgin olive oil
2 TBS white wine vinegar
2 tsp Dijon mustard
1/2 tsp ground sumac **
1/2 tsp black pepper
1/4 tsp ground coriander

Instructions: 

Wash and dry the potatoes Slice the potatoes thinly using a mandolin or by hand.
Slice the radishes.
Place the potatoes in a pot and add water to cover by 1 inch.  Bring to a boil. Add salt and turn to a simmer until the potatoes are tender, about 6 minutes.

In the meantime, add vinaigrette ingredients to a small bowl and whisk until combined.

When potatoes are ready, remove from heat and drain. Place the potatoes on a tray or baking sheet and immediately add the vinaigrette (while the potatoes are warm), toss to coat.  Let the potatoes sit for 10 minutes until the flavors meld.

Add the onions, radishes, fresh herbs and capers. Toss gently to combine.

Transfer the potatoes to a platter and serve at room temperature.
The platter will ensure the potatoes don't get broken up into pieces.

** The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into coarse powder. ... While it's less common, the berries may also be sold whole. Ground sumac is a versatile spice with a tangy lemony flavor, although more balanced and less tart than lemon juice.

You can substitute lemon pepper seasoning, or fresh lemon rind.