potato salad with maple syrup and maple balsamic vinegar dressing

• 500g (1 lb) baby potatoes
• 45ml (3 tbsp) olive oil
• 30ml (2 tbsp) moutarde à l’ancienne
• 30ml (2 tbsp) maple balsamic vinegar Les Voiles or white balsamic vinegar 
• 10ml (2 tsp) maple syrup
• 2.5ml (1/2  tsp) salt
• 250ml (1 cup) rucola 
• 60ml (1/4 cup) chives, chopped
• 60ml (1/4 cup) small pickles, sliced
• salt & pepper, to taste

Method

1. Cook the potatoes: steam them between 18 to 20 minutes (based on their sizes) until tender. 
2. Meanwhile, add in a big bowl the olive olive, mustard, maple vinegar, maple syrup and salt & pepper. Mix well.
3. Once the potatoes are cooked, cut them in half or in quarters. Add them while they are still warm in the bowl with the dressing. Mix gently and let them aside for 5 minutes. 
4. Add the rest of the ingredients and stir. Season again if needed.

A recipe inspiration from Josée Di Stasio: 

https://www.joseedistasio.ca/recettes/accompagnements/salade-de-pommes-de-terre/ (in French)