• 1 lb. new red potatoes
• 1 Tbs. White wine vinegar
• 2 tsp. Dijon mustard
• 3 Tbs. Olive oil
• 1/4 Green onion, chopped
• 1/2 tsp. 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 cooling 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 4-6.