Yield:
4 to 6 servingsIngredients
2 pounds cooked potatoes
1/4 cup white-wine vinegar
1/2 cup olive or vegetable oil
1 tablespoon Dijon-style mustard
salt and pepper, to taste
1 cup chopped green onion or chives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
Instructions
Slice the cooked potatoes while they’re still warm. Sprinkle with half the vinegar. Mix the rest of the vinegar with the oil, mustard, salt, and pepper; pour over potatoes. Toss with onion and herbs, and correct the seasonings.
