Serves 4-6
1 pound New red potatoes
1 Tablespoon White wine vinegar
2 teaspoons Dijon mustard
3 Tablespoons Olive oil
1/4 Green onions, chopped
1/2 teaspoon Tarragon
Salt and pepper to taste
In a large bowl, whisk together the vinegar and mustard.
Slowly whisk in the oil. Set aside. Boil the potatoes until
just soft. Drain and allow to cool slightly. Slice about
1/4-inch thick. Pour the oil and vinegar over the potatoes.
Add the onions, tarragon and seasonings. Toss well. Serve
warm.
