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

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.

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.

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