Tangy Potato Salad

• 3 lbs new potatoes, washed
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 3 tablespoons olive oil
• 1 red onion, chopped
• 1/2 cup mayonnaise
• 2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried tarragon
• 1 stalk celery, sliced thin
• salt
• fresh ground black pepper

1. Cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes.
2. Drain well.
3. Mix together the vinegar and mustard, then slowly whisk in the oil.
4. When potatoes are cool enough to handle slice into a large bowl.
5. Add the onion to the potatoes and pour the combined vinegar, mustard and oil mixture over them.
6. Season, then toss gently to combine.
7. Leave to stand at least 1/2 an hour.
8. Mix together the mayonnaise and tarragon, gently stir in to the potatoes along with the celery.
9. Serve.

new potatoes, white wine vinegar, mustard, olive oil, red onion, mayonnaise, tarragon, celery, salt, fresh ground black pepper

Taken from www.food.com/recipe/tangy-potato-salad-32428 (may not work)