Dilled Potatoes Vinaigrette

1 lb small red potatoes

1 teaspoon Dijon

3 tablespoons white wine vinegar

1 tablespoon of dry vermouth

2 tablespoons extra virgin olive oil

¼ cup minced dill

Salt and pepper to taste

Boil potatoes until fork tender and cut into bite size pieces. Whisk together the remaining dressing ingredients and add to the potatoes while they are still warm. Let the salad come to room temp and serve.