Potato Herb Salad

Fresh new baby potatoes and fresh herbs give this easy potato salad recipe a refreshing taste and texture. You can make this potato salad recipe the day before and refrigerate until served. For a nice color and flavor variation mix baby red and white potatoes freshly dug from your garden.

Ingredients:
3 pounds organic small new potatoes
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
3 tablespoons organic virgin olive oil
1/2 cup chopped red onion
Sea salt and fresh ground pepper
1/2 cup mayonnaise
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh dill
1/2 cup chopped celery

Directions:
Cook the unpeeled new baby potatoes in boiling,
salted water for 15-20 minutes.
Potatoes should be done, but not over cooked. Drain.
In a small glass bowl, mix together the vinegar
and mustard until the mustard dissolves.
Whisk in the olive oil, set aside.
When the potatoes are cool enough to handle,
slice them in 1/2 or in 1/4's depending
on the size into a large mixing bowl.
Add the onion and celery to the potatoes
and pour the mixed dressing over
them. Season with salt and pepper
and toss gently to combine.
Let stand 30 minutes.
Mix together the mayonnaise,
tarragon and dill in a small bowl.
Gently stir into the potatoes.
Chill before serving. Makes 8 servings.