First-Prize Potato Salad

By 12_34

Ingredients

• 4 lbs. all-purpose potatoes, unpeeled
• 1/3 c. red wine vinegar
• 2 TBSP. Dijon mustard
• 2 tsp. salt
• 1 tsp. freshly ground pepper
• 1/2 c. vegetable oil or olive oil
• 3 c. chopped celery
• 1 c. minced red onions
• 1/2 c. chopped fresh parsley
• 1/4 c. fresh tarragon or 1 tsp. dried

Preparation

Step 1

Place potatoes in salted water to cover in large saucepan. Bring to boil; cook just until tender when pierced with fork (20-30 minutes). Drain; when cool enough to handle, peel potatoes and cut into 1" chunks.

Meanwhile, whisk vinegar, mustard, salt and pepper in large bowl. Gradually whisk in oil. Add warm potatoes and toss.

Note: Can be made ahead. Cover and refrigerate; up to 24 hours. Cool to room temp., then add remaining ingredients.