Warm Potato Salad

• 1 pound tiny new potatoes or other, larger boiling potatoes
• 12 ounces whole red pepper or 11 ounces ready-cut peppers (2 1/2 to 3 cups)
• 3 ounces shallots (6 tablespoons minced)
• 1 small bunch tarragon, enough for 2 tablespoons minced
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 13 cup nonfat plain yogurt
• 1/4 teaspoon salt
• Freshly ground black pepper to taste

1. Scrub potatoes.
2. Cook tiny potatoes whole in water to cover.
3. Cube large potatoes, and cook the same way.
4. The whole potatoes will take 10 to 20 minutes, depending on size; the cubed potatoes 7 to 10 minutes.
5. Wash, trim, seed and dice the red peppers; mince the shallots.
6. Wash, dry and mince the tarragon.
7. Whisk vinegar, oil and mustard; stir in yogurt, red pepper, shallots and tarragon.
8. When potatoes are cooked, drain; dice whole potatoes, and add to salad.
9. Season with salt and black pepper.

potatoes, red pepper, shallots, tarragon, balsamic vinegar, olive oil, mustard, nonfat plain yogurt, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7939 (may not work)