Herbed Fingerling Potato Salad
4 – 6 portions

2 # Fingerling Potatoes (Yukon Gold if possible)
¼ c Sliced Scallions
2 T Chopped Parsley
¼ c Chopped Mint
¼ c Chopped Dill
2 T Chopped Tarragon
1 ½ c Olive Oil
2/3 c Tarragon Vinegar
½ t Dry Mustard
Salt and Pepper

For Dressing

1) Combine oil, vinegar, mustard, pepper, and salt mix well.
2) Add all chopped herbs and scallions (should look like a pesto)
3) Cook Potatoes in a good amount of boiling salted water. Cook until just under done but still tender. This time will vary with the size of the potato, but when the potatoes are pierced with a skewer, the skewer should go through with only a little bit of resistance.
4) Remove the potatoes from the water and spread on pan to cool slightly, but keep warm.
5) If the potatoes are large, cut to bite size if not then just split them.
6) Combine slightly warm potatoes with dressing adjust slightly with salt and pepper.
7) Serve at room temperature.