2 lb. new potatoes, unpeeled 

1⁄3 cup World Classics Trading Co. olive oil 

1⁄4 cup Big Y white vinegar 

1⁄2 tsp. Big Y Dijon-style mustard

1 Tbsp. dried dill 

– Big Y salt and fresh ground pepper to taste

1⁄2 cup red onions, 

sliced into rings

1 cup red seedless grapes, halved

1 4-oz. pkg. The Farmstead at Mine Brook goat cheese, chopped

1⁄2 cup shredded Romaine lettuce

In a large pot of water over medium-high heat, add potatoes. 

Cover and cook for 25 to 30 minutes or just until potatoes are 

tender; drain and let cool. Once cool, cut potatoes into quarters 

and place in a large bowl.

In a small bowl, whisk together oil, vinegar, mustard, dill, salt and pepper. Pour over warm potatoes; gently toss. Stir in red onions, grapes, cheese and lettuce. Toss gently again to combine. Cover and chill at least 2 hours before serving.