French Potato Salad
with Tarragon Vinaigrette
2 1/2 pounds red potatoes -- small, unpeeled
1 cup fresh parsley -- chopped
1/2 cup red onion -- chopped
1/3 cup wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/2 teaspoon dried tarragon
Scrub potatoes. In a large pot of boiling water,
cook potatoes until fork-tender; drain.
Shake pan over medium heat for a minute to dry
potatoes. Cut into 1/4-inch (5 mm) thick slices.
In salad bowl, combine
potatoes, parsley and onion.
In a small bowl whisk together vinegar,
oil, mutsrad and tarragon;
Pour over warm potatoes and toss to mix.
Season with pepper to taste.
Cover and let stand at room temperature
for at least 1 hour
or refrigerate up to 3 days.