French Potato Salad

3 pounds red potatoes
6 T white wine vinegar
salt and pepper
6 T extra virgin olive oil
1 T dijon mustard
1 small red onion minced
3 T minced fresh tarragon or parsley

Bring the potatoes and 4 quarts water to a simmer in a large pot and cook until tender, about 5 minutes. Drain. Gently toss the warm potatoes with 3 tablespoons of the vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and refrigerate for 20 minutes. meanwhile, whisk the remaining 3 tablespoons vinegar, the oil, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper together. Toss the chilled potatoes with the vinaigrette, onion, and tarragon. Season with salt and pepper to taste.

--for an especially flavorful French Potato Salad, add capers cornishons, and radishes.