2 lbs small potatoes cooked (may do this ahead & refrigerate)
2 stalks celery with leaves chopped
1/2 med onion diced
1/4 cup parsley chopped
DRESSING:
2 tbsp tarragon vinegar
2 tbsp mayonnaise
1 1/2 tsps fresh tarragon leaves chopped
1 tbsp dijon mustard
1 tsp lemon juice
1/4 tsp celery seed
white pepper to taste
In a large bowl, whisk all the dressing ingredients together.
Add parsley, onion & celery & mix gently.
Cut cooked potatoes (keep their skins on) into manageable chunks.
Add to the bowl & gently toss until all is coated with the dressing.