2 1/2 lb. new red potatoes (about 6)
1/3 c. finely chopped parsley
1 sm. red onion, finely chopped

DRESSING:

1 tbsp. Dijon mustard
1/4 tsp. freshly ground black pepper
3/4 tsp. dried tarragon
1-2 cloves garlic, minced
1/2 c. white wine vinegar
2/3 c. olive oil

Scrub, then boil or steam potatoes, skin on, until tender. Let stand 10 minutes cut into 3/8 inch slices without peeling. Combine with parsley and onion.

For dressing: Blend together mustard, pepper, tarragon, garlic and vinegar; stir in oil. Pour dressing over hot potatoes and toss gently to coat. Cover, let stand at room temperature at least 3 hours.