2 teaspoons Meaux mustard
2 tablespoons red wine vinegar
6 tablespoons walnut or hazelnut oil
1⁄2 cup yogurt
2 tablespoons chopped chives
Salt and freshly ground pepper
6 medium new potatoes, peeled and sliced, and cooked in boiling water for 10 minutes
1 large cucumber, peeled and cubed
2 tomatoes, cut into 8 pieces
4 celery stalks, cut into 1⁄2-inch pieces
1⁄2 cup raisins

Yield: 6 Servings