Finger Licking Potato Salad With Terragon Dijon Vinaigrette

INGREDIENTS:

• 2 pounds blanched potatoes

FOR DRESSING:

• 1 tablespoon dijon mustard
• 1 teaspoon chopped tarragon
• 3-4 ounces lemon juice
• ½ tsp chopped garlic
• ½ chopped shallots
• 8 ounces olive oil
• salt and pepper to taste

DIRECTIONS:

• blanch potatoes for 7-9 minutes, do not boil water, simmer is best
• combine mustard, tarragon, lemon juice in a bowl, gently whisk oil slowly, and add garlic, shallots, salt and pepper
• cut potato to desired size (1/2 will do) then pour dressing over and gently toss with potatoes