2 Tbs + 2 tsp Coarse Ground Mustard (Grey Poupon)
2 Tbs olive oil
2 tsp white wine vinegar
2 tsp honey
8 small red potatoes
4 boiled eggs
Green Olives (your favorite kind)
First, halve potatoes and lightly coat with olive oil, salt, garlic powder, and pepper. Roast potatoes on 400 until easily pierced with fork. (About 15 - 20 minutes.) Boil eggs - peel and quarter. Cut green olives in half if they are large. Toss potatoes, eggs, and olives in dressing and place on bed of mixed greens. Sometimes I add sauteed green beans.