TANGY POTATO SALAD

Ingredients:
3 lb. (1.55 KG) small new, or salad potatoes
30 ml (2 Tbsp) white wine vinegar
15 ml (1 Tbsp) Dijon mustard
45 ml (3 Tbsp) olive oil
1 celery stick, thinly sliced
75 g (6 Tbsp) red onion, chopped
Salt & fresh ground pepper
30 ml (2 Tbsp) chopped fresh tarragon, or 7.5 ml
(1 ½ tsp) dried tarragon
125 ml (1/2 cup) mayonnaise
Celery leaves, to garnish
Tarragon leaves, to garnish

Instructions:

1. Cook the potatoes in their skins in boiling salted water for about 15-20 minutes until tender. Drain well.
2. Mix together the vinegar and mustard, then slowly whisk in the olive oil.
3. When the potatoes are cool enough to handle, slice them into a large bowl.
4. Add the onion to the potatoes and pour the dressing over them. Season, then toss gently to combine. Leave to stand for at least 30 minutes.
5. Mix together the mayonnaise and tarragon. Gently stir into the potatoes, along with the celery leaves and tarragon.

  ~ Sent in by Catherine at Pastula Farms. Their potatoes are straight from Mashed Heaven. “Small red potatoes give a nice & tasteful visual option as well.”