This particular recipe came out of a Woman’s Day magazine (April 1, 2008) that I had to flip through during a waiting room visit (ah, the things I do for my sister!). It sounded wonderful and I had to try it.
1 1 /2 pounds of red potatoes, halved or quartered to bite size
1 1/2 pounds of gold potatoes, halved or quartered to bite size
3 tablespoons dijon mustard
2 tablespoons rice vinegar
2 tablespoons olive oil
1 tablespoon fresh tarragon (or about 1 teaspoon of dried)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
4 green onions, sliced thin
Boil the potatoes until just soft and cooked. Drain. Wisk the remaining ingredients except for the green onions. Add the potatoes and onions and mix. Serve warmish.
When I made this I used only red potatoes and dried tarragon as that is what I had on hand. But otherwise it is a fabulous recipe. VERY GOOD!!
Something a little different than the usual fare.