Categories: not tried, potatoes, side dish

Ingredients

• 3/4 pound small red potatoes, halved
• 3/4 pound small Yukon gold potatoes, quartered
• 2 thinly sliced green onions
• 1 1/2 tablespoons creamy Dijonnaise mustard
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon olive oil
• 1 1/2 teaspoons fresh chopped tarragon
• 1/2 teaspoon coarse salt
• 1/4 teaspoon pepper

Directions

1. Place potatoes in a pot with cold water; cover and bring to boil. Reduce heat to medium and gently boil 10 to 12 minutes or until potatoes are just tender. Drain. Place in a large bowl along with the onions. In a small bowl, whisk together the mustard, vinegar, oil, tarragon, salt and pepper. Pour over potatoes and toss gently to coat. Serve while still warm or at room temperature.

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