1/4 cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon grated orange rind
1 1/2 teaspoons Dijon mustard
1/2 teaspoon mustard seed
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
4 new potatoes, sliced 1/4 inch thick
3 carrots, scraped and thinly sliced
2 cups water
2 zucchini, sliced 1/2 inch thick
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
Place oil, vinegar, orange rind, Dijon, mustard seed, salt, and pepper in food processor; process until well blended. Set aside.
Combine potatoes, carrots, and water in a saucepan; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Add zucchini; cover and cook 3 minutes. Drain.
Combine vegetables, dressing, and herbs, stirring to coat. Serve immediately.
