1 lb. new potatoes, quartered & cooked
1/4 c. tarragon vinegar
3 tbsp. olive oil
1 tbsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. dried basil
1/8 tsp. pepper
1 c. torn spinach

Combine in screw top jar. Shake to mix. Pour over cooked potatoes. Chill several hours. To serve, add spinach. Toss. Serves 6.