Tangy Potato Salad - cooking recipe

Ingredients

3 lbs new potatoes, washed
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
3 tablespoons olive oil
1 red onion, chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried tarragon
1 stalk celery, sliced thin
salt
fresh ground black pepper

Preparation

Cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes.
Drain well.
Mix together the vinegar and mustard, then slowly whisk in the oil.
When potatoes are cool enough to handle slice into a large bowl.
Add the onion to the potatoes and pour the combined vinegar, mustard and oil mixture over them.
Season, then toss gently to combine.
Leave to stand at least 1/2 an hour.
Mix together the mayonnaise and tarragon, gently stir in to the potatoes along with the celery.
Serve.