1 1/2 pounds baby red and Yukon Gold potatoes, halved
3 tbsp creamy Dijon mustard
2 tbsp each seasoned rice vinegar and olive oil
1 tbsp fresh tarragon, chopped
1 1/2 tsp kosher salt
1/2 tsp freshly ground pepper
4 scallions, thinly sliced
| | Place potatoes in a large pot and fill with cold water to cover. Bring to a boil, boil 15 min. or until potatoes are tender. Drain in colander. In bowl, whisk mustard, vinegar, oil, tarragon, salt and pepper. Add potatoes and scallions, toss until coated. Serve immediately while still warm or at room temp. Serves 8.
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