Shelly's Recipe

FRENCH POTATO SALAD II

Category: Potato Salads

1/3 cup olive oil
3 tbsp Dijon mustard
3 tbsp white wine vinegar
1 clove garlic, minced
1/2 tsp dried tarragon leaves
1 1/3 lbs potatoes, cut into 1-inch cubes (about 4 medium)
1 cup sliced celery
2 hard-boiled eggs, coarsely chopped
2 tbsp drained capers
3/4 tsp salt
Ground black pepper, to taste
Lettuce leaves, optional

Whisk together oil, mustard, vinegar, garlic and tarragon in large bowl; set aside. Boil potatoes, covered, in medium saucepan in 2 inches water for 10 to 12 minutes or until just tender. Drain.

While still warm, add potatoes to dressing in bowl, tossing to coat. Add celery, eggs, capers and salt, tossing gently to combine. Season with pepper to taste. Serve on lettuce leaves if desired. Serves 4