Serves 4.

1 1/3 lbs. (4 med.) all-purpose potatoes (preferably sm. red skins), cut into 3/4 inch cubes, unpeeled
Boiling water
2 tbsp. olive oil
1 1/2 tbsp. white wine vinegar
1 tbsp. water
1 tbsp. Dijon-style mustard
1/4 tsp. pepper
1/2 c. sliced green onions
3 tbsp. chopped parsley
1 tbsp. chopped fresh tarragon or 1 tsp. dried
Salt to taste

In medium saucepan, cook potatoes, covered, in 2 inches boiling water just until tender, about 15 minutes. Drain and cool potatoes. In large bowl, whisk oil, vinegar, water, mustard and pepper. Mix in onions, parsley and tarragon. Add potatoes; toss lightly to coat. Season with salt.