Warm Tarragon Potato Salad
Ingredients ~
3-1/2 lbs new potatoes, red or gold (about 1-1/2 inch diameter)
1-1/2 teaspoons salt
1/4 cup vegetable oil
3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon-style mustard
1 teaspoon honey
3 tablespoons fresh tarragon
Salt and freshly ground black pepper
Preparation ~
Place the potatoes in a large pot, add the salt and cover with cold water. Bring to a boil and cook the potatoes until tender when pierced with a knife, 10 to 12 minutes. Transfer the potatoes to a colander and drain.
Add the vegetable oil, olive oil, vinegar, mustard and honey to the pot and warm over medium-low heat, whisking to combine. Return the potatoes to the pan and toss to coat thoroughly with the dressing mixture. Add the tarragon, toss again and season to taste with salt and pepper. Serve warm or at room temperature.
Makes 8 servings
