Zesty Potato Salad

2 pounds mixed small red and fingerling potatoes
1 small red onion, sliced thin
6 Tbls sherry wine vinegar
1 Tbls grainy mustard
1/2 tsp salt
1/4 tsp black pepper
6 Tbls extra-virgin olive oil
1 Tbls chopped fresh oregano
2 Tbls chopped fresh parsley

Bring a large pot of lightly salted water to a boil. Add potatoes. cover and bring back to a boil. Boil uncovered for 20 minutes or until fork tender. Drain Cute warm potatoes into bit-size pieces and place in bowl. Stir in onions. In a small bowl, blend vinegar, mustard, salt and pepper. Drizzle in oil, whisking continuously. Stir in oregano and parsley. Pour dressing over warm potatoes and onions. Stir gently. cover and refrigerate for up to a day. This can also be served warm or at room temp.