Warm Potato Salad with Tarragon

1 1/2 pounds boiling potatoes (great using Idaho bakers)
1 1/2 Tbsp wine vinegar
1 Tbsp Dijon mustard
1/2 tsp salt
1/4 c olive oil
1 Tbsp roughly chopped fresh tarragon
2 scallions (white & green parts), thinly sliced (green onions work well)
2 cloves garlic, minced

1. Put potatoes in medium pot and cover with lightly salted cold water. Bring to a boil over high heat. Reduce heat to medium and continue cooking until a fork goes in the middle of the potato easily, about 20 minutes.



2. Whisk the vinegar, mustard, and salt in medium bowl while potatoes cook. Whisk in oil, tarragon, scallions, and garlic.


3. Drain potatoes. When cool enough to handle but not cold, cut into cubes or even-size chunks, put into bowl with dressing, and turn to coat. Season with salt and freshly ground black pepper to taste and serve.


Great warm, great cold.


Suggested in the magazine is to use sweet potatoes peeled, cubed, and tossed with a bit of olive oil, salt, and pepper, then roasted.

Number of Servings: 4

Recipe submitted by SparkPeople user ALTERIDEM.