3 pounds small yellow dutch potatoes

1/2 medium sweet onion, sliced thin lengthwise (cut onion in half on the ring side, then lay flat and cut into thin “wedges”)

1 1/2 tbsp. capers

3 hard boiled eggs, cooled, peeled and rough chopped

3 tbsp. red wine vinegar

3 tbsp. Dijon mustard

3 tbsp. extra virgin olive oil

1 tbsp. herbs de provence

2 – 3 sprigs fresh thyme chopped

coarse salt

Cook potatoes until tender, cut in halves and allow to cool.  Add the onion and eggs and capers.  Whisk the vinegar, mustard and olive oil together, add the herbs de provence.  Mix into the potatoes.  Fold in the fresh thyme and season with coarse salt.  Chill and serve immediately.