I recently purchased the book "Sensational Salads" by Barbara-Scott Goodman.
This book has a wide variety of salads and this salad sounded particularly good.

I was hoping the grocery store would have the little fingerling potatoes and they did... in white, red and purple, so I got some of each.

This is easy to make and I like the variety of potato colors and the texture provided by the whole-grain mustard.

2 1/2 lb. FINGERLING POTATOES
1/2 c. chopped fresh DILL

VINAIGRETTE:

1 Tbsp. DIJON MUSTARD
1 Tbsp. WHOLE-GRAIN MUSTARD
1 Tbsp. WHITE VINEGAR
1 tsp. SUGAR
1/3 c. EXTRA-VIRGIN OLIVE OIL

1/3 lb. SMOKED SALMON, cut into small pieces
Freshly ground BLACK PEPPER

Scrub the potatoes and cook in boiling salted water until fork tender... about 15-20 minutes.
Drain and cool.
When cool, cut in half and place in a large bowl.
Add half the dill and toss well.

In a small bowl, whisk together the mustards, vinegar, and sugar.
Slowly add the olive oil and whisk until the vinaigrette thickens.
Pour about half the vinaigrette on the potatoes and toss gently to coat.
Add the remaining vinaigrette and the smoked salmon and season to taste with pepper.

Garnish with remaining dill and serve at room temperature.