Warm New Potatoes with Mustard Dressing

1 lbs. baby red or Yukon gold potatoes
Salt
½ c. Dijon Mustard
¼ c. fresh lemon juice
2 T. sherry vinegar
1 T. capers, plus 1 t. of juice
1/3 c. extra virgin olive oil
1/3 c. canola oil
2 T. creole mustard
Salt and black pepper
Fresh chopped chives
1. Place potatoes in cold salted water. Bring to a boil, reduce heat and simmer until potatoes are tender. Drain and keep warm.
2. Preheat oven 325. Line a baking sheet with foil.
3. Spread 6 T. of Dijon mustard on baking sheet to scant ¼” layer. Bake for 10-12 minutes until crust forms on the surface and mustard feels firm.
4. In blender, combine baked mustard, lemon juice, vinegar, capers and juice. Blend until smooth.
5. With blender or food processor running, drizzle in the two oils.
6. Transfer to a jar and add creole mustard. Taste for seasoning.
7. Drizzle over warm potatoes and garnish with chopped chives.
*****Dressing will keep 3-5 days.