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. Serves 4 to 6.
Potato Index | Recipe Index | Home