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French Potato Salad with Tarragon Vinaigrette
Makes 8 servings.

2 1/2 pounds small red potatoes (unpeeled)
1 cup chopped fresh parsley
1/2 cup chopped red onion
pepper

1/3 cup wine vinegar
2 tablespoons olive oil
1 tablespoon grainy or Dijon mustard
1/2 teaspoon dried tarragon
pepper

Scrub potatoes. In a large pot of boiling water, cook potatoes
until fork-tender; drain. Shake pan over medium heat for a minute
to dry potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad
bowl, combine potatoes, parsley and onion.

Tarragon vinaigrette: In a small bowl whisk together vinegar, oil,
mutsrad and tarragon; mix well. Pour over warm potatoes and toss
to mix. Season with pepper to taste. Cover and let stand at room
temperature for at least 1 hour or refrigerate up to 3 days.

Variation: Add chopped chives, sliced celery or radish, niblet
corn, blanched snow peas, green beans, capers or olives.

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