Potato Pear Salad

• 1 1/2 lb. new potatoes
• 3 Tbsp. tarragon wine vinegar, separated
• 2 Tbsp. oil
• 1 1/2 tsp. salt, separated
• 1/2 c. light mayonnaise
• 1 tsp. prepared mustard
• 1/2 tsp. tarragon, crumbled
• 1/4 tsp. dill weed
• 1/3 c. thinly sliced green onion
• 1 Tbsp. capers
• 3 fresh Bartlett pears
• 1/2 c. chopped celery

1. Scrub potatoes; cook in boiling water just until tender. Drain, peel and dice as soon as cool enough to handle.
2. Mix 2 tablespoons vinegar with oil and 1 teaspoon salt.
3. Pour over potatoes; mix lightly.
4. Chill.
5. Blend mayonnaise with remaining tablespoon vinegar, 1/2 teaspoon salt, mustard, tarragon and dill weed.
6. Stir in onion and capers.
7. Shortly before serving, pare, core and dice pears to measure 3 cups.
8. Add to potatoes along with celery.
9. Pour mayonnaise mixture over and toss lightly.
10. Yield:
11. 6 servings.

new potatoes, tarragon wine vinegar, oil, salt, light mayonnaise, mustard, tarragon, dill weed, green onion, capers, bartlett, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287614 (may not work)