Friday Foodie - Dijon Potato Salad

Cool, tangy and perfect for summer.  Enjoy your weekend, friends. 

Dijon Potato Salad

2 lbs. red potatoes, cubed

2 tablespoons Dijon mustard

2 tablespoons red wine vinegar

2 tablespoons fresh dill, chopped

2 tablespoons fresh tarragon leaves, chopped

1 teaspoon sugar

½ teaspoon black pepper

½ teaspoon salt

¼ cup olive oil

1 celery rib, finely diced

2 scallions, thinly sliced

1. Place the potatoes in a saucepan and add water to cover by 2 inches. Bring to a gentle boil over high heat. Reduce the heat and simmer until just cooked through, about 10 minutes. Drain well and spread in a single layer on a baking sheet to cool.

2. Combine the mustard, vinegar, dill, tarragon, sugar, pepper and salt in a small bowl. Slowly drizzle in the oil, whisking constantly to form an emulsion.

3. Combine the cooled potatoes, celery and scallions in a large bowl. Toss with the dressing. Serve immediately, or cover and refrigerate for up to 2 days.

Serves 6 to 8.