Tarragon Walnut Potato Salad
|Red potatoes||5 Pound (Small Ones)|
|Mayonnaise||1 Cup (16 tbs)|
|Walnut oil||1⁄4 Cup (4 tbs)|
|Dijon mustard||1⁄2 Cup (8 tbs)|
|Dill sprigs||4 Large, chopped|
|Cayenne pepper||1⁄4 Teaspoon|
|Onions||2 Medium, peeled and chopped|
Boil the potatoes in their skins until they are just tender.
Meanwhile, mix together the rest of the ingredients and reserve.
Refresh the potatoes under cold running water for 2-3 minutes only, drain well, and cut them in half.
Combine the mayonnaise mixture and the potatoes and refrigerate, covered, until ready to serve.