Warm Potato-Tomato Salad with Dijon Vinaigrette

Ingredients

• 6 servings pepper black freshly ground
• 3 tablespoons dijon mustard 
• 1 teaspoon tarragon leaves fresh finely minced
• 0.5 cup olive oil extra-virgin
• 0.5 cup onion red finely minced
• 3 tablespoons red wine vinegar divided
• 0.5 teaspoon sea salt 
• 2 cups tomatoes diced
• 2 pounds yukon gold potatoes cut into 1-inch chunks

Equipment

• bowl
• frying pan
• whisk
• pot

Directions

1. In a bowl, whisk together the onion, mustard, 2 tablespoons of the red wine vinegar, salt and pepper. Gradually whisk in the olive oil and then add the tarragon.
2. Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes.
3. Drain well and transfer to a large bowl or sheet pan to cool slightly.
4. Sprinkle with 1 tablespoon red wine vinegar.
5. Add some of the vinaigrette to the potatoes and toss; you may not need it all.
6. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt.