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1
To make the dressing: in a small mixing bowl, combine the vinegar, mustard, salt, and pepper; whisk until the salt is dissolved.
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2
ADd in the tarragon and gradually whisk in the olive oil; set aside.
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3
Use a pan with a steamer basket; add water to the pan to reach just below the basket; bring water to a boil; add potatoes to the basket (they should fit in a single layer; if you have more than one layer, steam the potatoes in batches; if the potatoes are very large, cut them in half and steam them cut-side down).
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4
Cover the pan and steam until done, checking to make sure the water does not boil away (small potatoes--15 minutes; larger potatoes--18-20 minutes).
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5
When done, transfer potatoes to a colander to drain; remove basket and pour out water from pan.
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6
Return potatoes to the warm pan; toss over low heat to dry them.
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7
When cool enough to handle, cut into 1/4-inch thick slices.
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8
Place potato slices in a large bowl; sprinkle with vinegar while still warm, then let cool to room temperature.
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9
Add the zucchini, squash, sugar snap peas, bell peppers, and onion to the potaotes.
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10
Pour the dressing over the mixture (stir the dressing again just before adding to the potatoes); toss gently.
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11
Serve immediately.
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12
Note--to blanch the vegetables, fill a large bowl or pan with cold water and some ice cubes.
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13
Fill a saucepan 3/4 full w/ water and bring to a boil.
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14
Drop in the vegetables and boil for 1 minutes; drain and immediately immerse the vegetables in the ice water; when cold, drain and pat dry.
