2 1/2 pounds red potatoes — small, unpeeled
1 cup fresh parsley — chopped
1/2 cup red onion — chopped
—–Tarragon Vinaigrette—–
1/3 cup wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/2 teaspoon dried tarragon
Salt and 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 salt and pepper to taste.(salt is optional)
Cover and let stand at room temperature for at least 1 hour or refrigerate up to 3 days.