Review of last recipe - This was more smoothy than soup ... I ended up drinking it out of a glass.  It was utterly delicious, but the sour cream made little clumps that were unslightly. 

TODAY'S RECIPE - POTATO SALAD VINAIGRETTTE
... from Ladies Home Journal, March 1983

Serves 6
1/4 cup oil
2 tbsp red wine vinegar
1 tsp dijon mustard
salt and 1/2 tsp pepper
1/3 cup parsley
1 cup chopped green onion
1 tbsp fresh chopped cilantro (optional)
2 1/2 lbs new potatotes

Combine oil, vinegar, mustard, 3/4 tsp salt and pepper.  Mix until well blended. 

In a large saucepan, combine potatoes with water to cover and 1/2 tsp salt.  Bring to boil, cover and cook for about 15 minutes; until fork tender.  Drain, cut into quarters into large bowl.  Pour dressing over warm potatoes.  Sprinkle on green onions, parsley and cilantro.  Toss gently.  Serve warm or cold.

About 205 calories per serving