Recipe: Warm Mustard Potato Salad

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.

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