French Potato Salad with Tarragon Vinaigrette

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2 1/2 pounds red potatoes -- small, unpeeled

1 cup fresh parsley -- chopped

1/2 cup red onion -- chopped

Pepper

-----Tarragon Vinaigrette-----

1/3 cup wine vinegar

2 tablespoons olive oil

1 tablespoon Dijon mustard

1/2 teaspoon dried tarragon

Pepper

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.

Tarragon vinaigrette: In a small bowl whisk together vinegar, oil, mustard and tarragon; mix well. 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.

 

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