Tarragon is the secret to the rich flavor of this Warm Potato Salad Recipe. Great as a side dish or a take-along to a buffet party.
1 lb. tiny red potatoes, unpeeled and halved
1/2 cup red onion, coarsely chopped
1 cup frozen petite peas
2 Tbsp of tarragon vinegar
2 tsp Dijon mustard
1/3 cup extra virgin olive oil
2 Tbsp fresh tarragon, chopped
1/2 tsp salt
1/2 tsp pepper
Boil potatoes over medium heat until fork tender.
Drain well and place in a large mixing bowl.
Stir in onions.
Cook the peas until bright green. Drain and rinse under cool water.
Whisk vinegar with mustard, oil, tarragon, salt and pepper.
Pour dressing over warm potatoes and onions. Toss to coat well.
Gently fold in peas.
A 1/4 tsp of dried tarragon can be substituted if fresh cannot be located. Use cider or white wine vinegar if tarragon vinegar is unavailable.