Place potatoes in a large pot and fill with cold water to cover by 1 in. Bring to a boil, reduce heat to medium, and gently boil 12 to 15 minutes, until potatoes are just tender when pierced with tip of a knife. Drain in colander.
In large bowl, whisk mustard, vinegar, olive oil, tarragon, salt and pepper. Add potatoes and scallions; gently toss until evenly coated. Serve immediately while still warm or at room temperature.
Plan Ahead: You can boil potatoes 1 day ahead, cool, cover and refrigerate. Reheat in the microwave just before tossing with the dressing.
Calories 173 Fat 4g Saturated fat 1g Cholesterol 0mg
Sodium 526mg Carbohydrate 32g Fiber 4g
This recipe has been added to the following public cookbooks:
Recipes form AOL,
Ronna's Recipes,
Franklyn Cookbook,
Potato Salad Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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