Categories: Salads 
      Yield: 8 servings 
  
  2 1/2 lb Small red potatoes, unpeeled 
      1 c  Chopped fresh parsley 
    1/2 c  Chopped red onion 
           Pepper 
 
----------------------------TARRAGON VINAIGRETTE---------------------------- 
    1/3 c  Wine vinegar 
      2 tb Olive oil 
      1 tb Grainy or Dijon mustard 
    1/2 ts 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. 
   
  Makes 8 servings. 
   
  ~- Brenda J. Sharpe -- aj471@freenet.carleton.ca Ottawa, Ontario, Canada 
  Disclaimer: Over 30 and born in Fredericton, NB 
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