Tarragon Lamb Potato Salad

• 2 lbs red new potatoes
• 2 tablespoons tarragon vinegar
• salt, to taste
• 1 cup cubed well-trimmed roasted cooked lamb (1/2-inch cubes)
• 2 tablespoons minced shallots
• 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried tarragon, crumbled)
• 1 tablespoon chopped fresh parsley
• 2 tablespoons tarragon vinegar
• 1 tablespoon Dijon mustard
• salt, to taste
• fresh ground pepper, to taste
• 6 tablespoons extra virgin olive oil

1. Use a pan with a steamer basket; add water to the pan to reach just below the basket; bring water to a boil; add potatoes to the basket (they should fit in a single layer; if you have more than one layer, steam the potatoes in batches; if the potatoes are very large, cut them in half and steam them cut-side down).
2. Cover the pan and steam until done, checking to make sure the water does not boil away (small potatoes--15 minutes; larger potatoes--18-20 minutes).
3. When done, transfer potatoes to a colander to drain; remove basket and pour out water from pan.
4. Return potatoes to the warm pan; toss over low heat to dry them.
5. When potatoes are cool enough to handle, peel if desired, then cut into 1/2-inch cubes.
6. Place the cubed potatoes in a large bowl; sprinkle with vinegar and salt while still warm.
7. Add in the lamb.
8. To make the dressing: mix together the first 7 dressing ingredients in a small bowl.
9. Whisk in the olive oil; pour the dressing over the potato-lamb mixture.
10. Toss gently but mix thoroughly.
11. Serve immediately.

red new potatoes, tarragon vinegar, salt, shallots, tarragon, parsley, tarragon vinegar, mustard, salt, fresh ground pepper, extra virgin olive oil

Taken from www.food.com/recipe/tarragon-lamb-potato-salad-137664 (may not work)