Ingredients:
2 lb red bliss potatoes (or)
1 any red skinned potato
1 tarragon or balsamic vinegar
1 salt & pepper to taste
1 c mustard mayonnaise
1 crumbled bacon (optional)
1 4-5 sprigs of tarragon
1/4 c chopped red onion
Method:
For 6 servings
Boil unpeeled potatoes in a large pot about 35 minutes, until tender.
Drain and refresh with cold water.
Slice potatoes and sprinkle them liberally with vinegar.
After the potatoes are cool, drain excess vinegar.
Add the mustard mayonnaise dressing, tarragon, onion and bacon.
Allow flavors to blend for a couple of hours before serving.
-eat&enjoy-
*guest post by The Book On The Hill
Recipe from Chef2Chef
Picture Victorianized by Charlotte - Original from The NY Times
