French Potato Salad

1. 1

   In a large pot of salted water, boil the potatoes until tender when pierced with a fork, but not soft. Drain potatoes. Keep the skins on. Cut into 1/2-inch chunks.

2. 2

   Place the potatoes in a bowl. Sprinkle with the chives and tarragon.

3. 3

   In a small bowl, whisk together the olive oil, vinegar, crushed garlic, Dijon mustard, salt, and paper.

4. 4

   Pour the dressing over the potatoes and toss to coat well. Let rest at room temperature at least 1/2 hour before serving.

* Per serving · 4 servings · Values may vary.

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