First-Prize Potato Salad - cooking recipe

Ingredients

4 lb. all-purpose potatoes, unpeeled
1/3 c. red wine vinegar
2 Tbsp. Dijon mustard
2 tsp. salt
1 tsp. freshly ground pepper
1/2 c. vegetable or olive oil
3 c. chopped celery
1 c. minced red onions
1/2 c. chopped fresh parsley
1/4 c. chopped fresh tarragon or 1 tsp. dried

Preparation

Place potatoes in salted water to cover in large saucepan. Bring to boil.
Cook just until tender when pierced with fork, 20 to 30 minutes.
Drain.
When cool enough to handle, peel potatoes and cut into 1-inch chunks.