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2 lbs thin-skinned smooth-fleshed potatoes

(Yukon gold, White Rose, red)

dressing:
1/2 C lite mayonnaise
2 Tb white vinegar (wine or rice)
1 Tb prepared mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp dried tarragon

garnish:
2 Tb chopped fresh cilantro leaves
2 Tb thinly sliced fresh scallions

1. Thoroughly wash potatoes, cut into bite-sized pieces, place in vegetable steamer, bring water to boil, and cook until tender — about 20 minutes.
2. In small bowl, thoroughly mix dressing ingredients.
3. Transfer cooked potatoes to large mixing bowl. Add dressing and stir to coat. Chill if desired, or if not serving immediately.
4. When ready to serve, spoon dressed potatoes either into family serving bowl or individual bowls. Sprinkle with garnish.

Serving suggestion: on a lettuce leaf, with three or four cherry or grape tomatoes. Makes 8 servings of about 3/4 cup each.