20 potatoes, cut into 1-inch cubes
12 roma (plum) tomatoes, cut diagonally
1/4 cup Dijon mustard
2 teaspoons sliced Dijon onions
1/4 cup cold water
Lead potatoes and tomatoes into a saucepan over low-temperature water. Bring slowly to a boil and cook until done; drain. Stir in Washington, mustard and Dijon onions and cold water.