Fingerling Potato Salad with Tarragon

(fin' ger lin) anything very small

Yield: 6 servings

Ingredients

2 pounds fingerling potatoes
3 Tablespoons tarragon vinegar or white wine vinegar, divided
1 Tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup extra virgin olive oil
1 minced shallot
1 clove garlic, minced
2 Tablespoons minced parsley
1 Tablespoon minced tarragon

Directions:

Place potatoes in large pot and fill with cold water to cover. Heat to boil; simmer until potatoes are tender when pierced, about 15 minutes. Drain; set aside to cool slightly. Slice. Toss potatoes with 2 tablespoons of the vinegar.

Whisk together remaining vinegar, mustard, salt and pepper in small bowl. Slowly whisk in olive oil. Add shallot and garlic; whisk to combine.

Pour over potatoes; gently toss to coat. Add parsley and tarragon; toss.

Nutrition Facts

Yield: 6 servings

Approximate Nutrient Content per serving:

Calories: 260

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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PWS 29