Recipe - French Potato Salad With Tarragon Vinaigrette

2 One half pound Small red potatoes, unpeeled
1 cup Chopped fresh parsley
One half cup Chopped red onion
Pepper

TARRAGON VINAIGRETTE
1/3 cup Wine vinegar
2 tablespoon Olive oil
1 tablespoon Grainy or Dijon mustard
One half teaspoon Dried tarragon
Pepper

Scrub potatoes. In a large pot of boiling water, cook potatoes until
forktender; drain. Shake pan over medium heat for a minute to dry
potatoes. Cut into 1/4inch (5 mm) thick slices. In salad bowl, combine
potatoes, parsley and onion.

Tarragon vinaigrette: In a small bowl whisk together vinegar, oil, mutsrad
and tarragon; mix well. Pour over warm potatoes and toss to mix. Season
with pepper to taste. Cover and let stand at room temperature for at least
1 hour or refrigerate up to 3 days.

Makes 8 servings.

~ Brenda J. Sharpe aj471@freenet.carleton.ca Ottawa, Ontario, Canada
Disclaimer: Over 30 and born in Fredericton, NB
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini