French potato salad with tarragon vinaigrette

1. Scrub potatoes.
2. In a large pot of boiling water, cook potatoes until fork-tender; drain.
3. Shake pan over medium heat for a minute to dry potatoes.
4. Cut into ¼-inch (5 mm) thick slices.
5. In salad bowl, combine potatoes, parsley and onion.
6. Tarragoni vinaigrette: in a small bowl whisk together vinegar, oil, mutsrad and tarragon; mix well.
7. Pour over warm potatoes and toss to mix. Seasoni with pepper to taste.
8. Cover and let stand at room temperature for at least 1 hour or refrigerate up to 3 days.
9. Makes 8 servings.
10. ~- brenda j. Sharpe -- aj471°Freenet.
11. carleton.