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Warm Potato-Tomato Salad with Dijon Vinaigrette

Ingredients: 3 mustard, dijon 2 red wine vinegar 869/10000 Ounce(s) sea or gray salt 1/8 Quart(s) extra virgin olive oil 1 Ounce(s) to taste black pepper 2 skin on, cut into 1 inch chunks potato, yukon gold 2 diced, skin on, with juice/seeds tomato 1/2 finely minced red onion 2 Bunch(s) finely minced fresh tarragon Directions: Make the vinaigrette: In a bowl, whisk together the mustard, vinegar, and salt. Whisk in the olive oil gradually, then season with pepper. Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl to cool slightly. Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato, onion, and tarragon and toss again. Taste and adjust the seasoning. The salad will probably need more salt. Michael's Notes: Be sure to use well-salted water when you boil the potatoes. It's your only chance to get salt into the potatoes, instead of on them. For more seasonal recipes to share around
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