3 lbs. sm. red potatoes (unpeeled)
3/4 c. mayonnaise
2 tsp. tarragon vinegar
3/4 tsp. dry mustard
1/2 tsp. salt
3/4 c. heavy whipping cream (whipped)
1/4 c. fresh parsley (chopped)
1/2 c. chopped green onions or shallots

Put potatoes in large pot of salted cold water. Bring to boil 15 to 20 minutes until tender but firm. Drain and rinse under cold water. Refrigerate, covered, until chilled. Cut potatoes in 3/4 inch cubes.

In medium bowl blend mayonnaise, vinegar, mustard and salt. Fold in whipped cream. Add chopped green onions and parsley. Add potatoes and fold gently to coat. Cover and refrigerate at least 2 hours.