6 to 8 sm. new potatoes
1 can (15 1/2 oz.) dark red kidney beans, drained
2 sm. tomatoes, cut into wedges
1/2 red onion, sliced

DRESSING:

3 tbsp. olive oil
2 tbsp. cider vinegar
2 tbsp. chopped fresh tarragon or 1 1/2 tsp. dried tarragon leaves
1/2 tsp. salt
1/8 tsp. pepper

In medium saucepan, cook potatoes in boiling water 12-17 minutes or until potatoes are fork tender; drain.

Meanwhile, in a large bowl, combine beans, tomatoes and onions; toss gently. In a small bowl, blend all dressing ingredients. Cut warm potatoes into quarters; add to salad mixture.

Pour dressing over salad to coat. Cover salad; refrigerate 2 hours to blend flavor.