Warm Potato Salad

• 6 medium size red-skinned potatoes
• 13 cup olive oil
• 1/4 cup wine vinegar
• 1 teaspoon tarragon (fresh or dried)
• 1/2 teaspoon hot mustard
• 3 scallions, chopped
• 1/2 cup parsley
• Salt and pepper to taste

1. Boil potatoes in salted water until cooked but firm.
2. When cool enough to handle, slice into pieces about 1/3 inch thick.
3. Place in warm serving bowl.
4. In saucepan, combine olive oil, vinegar, tarragon, mustard, scallions, parsley, salt and pepper over medium-low heat.
5. When it is warm - don't let it boil - pour over potatoes and toss gently.
6. Adjust seasoning to taste.

potatoes, olive oil, wine vinegar, tarragon, hot mustard, scallions, parsley, salt

Taken from cooking.nytimes.com/recipes/3117 (may not work)