Warm Potato Salad

1 lb. potatoes, peeled if desired
1 Tbsp. wine vinegar
1 Tbsp. Dijon mustard
1 Tbsp. chopped fresh tarragon
2 green onions, sliced
2 cloves garlic, minced
Salt to taste
Directions: In a large stock pot, cover potatoes with water. Bring to a full boil; reduce heat to medium and continue cooking for 20 minutes or until a fork pierces into the middle of a potato easily. Remove from heat, drain and cool. Meanwhile, in a small bowl, whisk together vinegar and mustard. Whisk in olive oil, tarragon, green onions, garlic and salt. When potatoes are cool enough to handle, cut into cubes and place in a large bowl. Pour dressing over potatoes and mix gently to coat. Serves 4.

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