French Potato Salad

• 2 lbs potatoes (fingerling, or a mix of small red and white)
• 1/4 cup chopped chives
• 2 tablespoons fresh tarragon, chopped
• 1/3 cup olive oil
• 3 tablespoons champagne vinegar or 3 tablespoons white wine vinegar
• 1 large garlic clove, crushed
• 1 tablespoon Dijon mustard
• 3/4 teaspoon salt
• fresh ground black pepper

1. In a large pot of salted water, boil the potatoes until tender when pierced with a fork, but not soft. Drain potatoes. Keep the skins on. Cut into 1/2-inch chunks.
2. Place the potatoes in a bowl. Sprinkle with the chives and tarragon.
3. In a small bowl, whisk together the olive oil, vinegar, crushed garlic, Dijon mustard, salt, and paper.
4. Pour the dressing over the potatoes and toss to coat well. Let rest at room temperature at least 1/2 hour before serving.

potatoes, chives, fresh tarragon, olive oil, champagne vinegar, garlic, mustard, salt, fresh ground black pepper

Taken from www.food.com/recipe/french-potato-salad-305638 (may not work)