2 lbs. small new potatoes
2 tbsp. chicken broth
1/4 c. tarragon vinegar
1/3 to 1/2 c. oil
3 to 4 chopped scallions
1 tsp. Dijon mustard
2 tbsp. parsley (fresh, less dry)
1/2 tsp. dry tarragon

Steam or boil potatoes in jackets until tender, not mushy. While warm, thinly slice potatoes. Mix all remaining ingredients and toss with warm potatoes. Add salt and pepper to taste.