Hot Potato and Broccoli Vinaigrette

Ingredients

 * 1 lb. tiny new potatoes
 * 1/2 tsp. dry mustard
 * 1 lb. Broccoli flowerets
 * 1/4 tsp. paprika
 * 1/3 c. olive oil
 * salt, pepper to taste
 * 1 clove garlic, finely minced or pressed
 * 2 green onions finely sliced
 * 5 Tbs. cider vinegar

Directions

 * 1) Cook potatoes whole in their jackets until just tender, about 20 minutes. Drain, do not peel, cube; keep warm.
 * 2) Steam Broccoli until just tender, cut into small pieces and keep warm.
 * 3) While vegetables are cooking combine remaining ingredients in small pot and bring to a boil; stir. Arrange vegetables in serving dish; pour on vinaigrette; toss and serve.