Recipes

For the vinaigrette: In a bowl, whisk together the onion, mustard, 2 tablespoons of the red wine vinegar, salt and pepper. Gradually whisk in the olive oil and then add the tarragon. Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl or sheet pan to cool slightly. Sprinkle with 1 tablespoon red wine vinegar. Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt. For the vinaigrette: 1/2 cup finely minced red onion 3 tablespoons Dijon mustard 3 tablespoons red wine vinegar, divided 1/2 teaspoon sea salt Freshly ground black pepper 1/2 cup extra-virgin olive oil 1 teaspoon finely minced fresh tarragon leaves 2 pounds Yukon gold potatoes, skin on, cut into 1-inch chunks 2 cups diced tomato, skin on, including seeds and juice

Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 25 minutes Yield: 6 servings