2 1/2 lb Small red potatoes, unpeeled

1 c Chopped fresh parsley

1/2 c Chopped red onion

Pepper ----------------------------TARRAGON VINAIGRETTE---------------------------- 1/3 c Wine vinegar

2 tb Olive oil

1 tb Grainy or Dijon mustard

1/2 ts Dried tarragon

Pepper Scrub potatoes. In a large pot of boiling water, cook potatoes until fork-tender; drain. Shake pan over medium heat for a minute to dry potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad bowl, combine potatoes, parsley and onion. Tarragon vinaigrette: In a small bowl whisk together vinegar, oil, mutsrad and tarragon; mix well. Pour over warm potatoes and toss to mix. Season with pepper to taste. Cover and let stand at room temperature for at least 1 hour or refrigerate up to 3 days.

Makes 8 servings. ~- Brenda J. Sharpe -- aj471@freenet.carleton.ca Ottawa, Ontario, Canada Disclaimer: Over 30 and born in Fredericton, NB ***********************************************