Potatoes and warm vegetables is what this French style salad recipe uses.
- Scrub the potatoes and boil them whole in a large pot of salted water until tender, not mushy. Drain and allow to cool to handle.
- Heat 2 tablespoons olive oil in a small sauteing pan for one minute. Add the scallions and onion, tossing well to coat. Saute over a medium high heat for 1 minute. Toss in the garlic and saute for 45 seconds.
- With the potatoes still warm, slice them, cutting crosswise into 1/2 inch thick chunks. Place into a large bowl and pour 4 tablespoons of olive oil and the wine over them, toss well.
- Add the warm vegetables, mustard, chives, chopped herbs, salt, and pepper, gently folding them all together, careful not to crush the potatoes. Salt and pepper to taste.
- Serve the potatoes warm.
Substitute tarragon with fresh green or purple basil, chopped, or fresh parsley. Use a mix of basil, tarragon and parsley, if preferred.