French Potato Salad (America's Test Kitchen)

1. 1

   Bring the potatoes and 4 quarts water to a simmer in a large pot and cook until tender, about 5 minutes.

2. 2

   Drain; gently toss the warm potatoes with 3 tablespoons vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and refrigerate for 20 minutes.

3. 3

   Meanwhile, whisk the remaining 3 tablespoons vinegar, the oil, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper together.

4. 4

   Toss the chilled potatoes with the vinaigrette, onion, and tarragon.

5. 5

   Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.