8 sm. red potatoes (about 1 1/2 lbs.)
3 tbsp. chopped scallions
2 tsp. fresh tarragon
2 tbsp. mayonnaise
1/4 c. sour cream
2 tsp. horseradish
Juice of 1 sm. lemon
Salt and pepper

Cook potatoes to tender, but firm stage, leaving skins on. Cube or slice. Mix ingredients for dressing and pour over potatoes while they are still warm. Refrigerate at least 1 hour. Serves 4.