Potato, Celery and Ham Salad with Tarragon

• 1 pound medium-size red-skinned potatoes
• 1 tablespoon tarragon white-wine vinegar
• 2 1/4 cups thinly sliced celery (about 5 stalks)
• 4 ounces Black Forest ham, cut into 1 1/2 x 1/4 inch strips
• 6 tablespoons mayonnaise or creme fraiche
• 3 tablespoons chopped fresh tarragon
• Fresh tarragon sprigs (optional)

1. Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes.
2. Drain.
3. Cool to lukewarm.
4. Peel potatoes.
5. Cut into 1/2-inch-thick slices and place in large bowl.
6. Drizzle vinegar over; toss to coat.
7. Cool completely.
8. Add celery, ham, mayonnaise and chopped tarragon to potatoes; toss gently.
9. Season with salt and pepper.
10. Garnish with tarragon sprigs, if desired.

potatoes, tarragon whitewine vinegar, celery, black forest ham, mayonnaise, tarragon, tarragon sprigs

Taken from www.epicurious.com/recipes/food/views/potato-celery-and-ham-salad-with-tarragon-4075 (may not work)