Red Potato Salad

Preheat oven to 425F (220C). Lightly coat a nonstick baking sheet with cooking spray.

Place potatoes in a microwave safe dish, cover and cook on high power for 6 minutes. Dry potatoes and place on baking sheet. Lightly coat potatoes with cooking spray and bake for 20 minutes or until golden brown.

Meanwhile, prepare dressing, combining mustard, vermouth, vinegar, olive oil, salt and pepper to taste; whisk to combine.

Rest potatoes until cool enough to handle.

Pour dressing over the potatoes while they are warm, tossing well.

Add chopped onion, sliced celery, garlic, capers, finely chopped parsley, dill and, if you like, other chopped vegetables (red bell pepper, radish).

Correct seasoning. Chill until served.