6 servings Vinaigrette
3 tablespoons Dijon mustard
2 tablespoons red-wine vinegar
1/2 teaspoon salt, plus more to taste
1/2 cup extra-virgin olive oil
Freshly ground pepper
Salad
2 pounds new or red bliss potatoes, skin on
2 cups diced tomato, including skin, seeds and juice
1/2 cup minced red onion
2 teaspoons minced fresh tarragon or finely sliced basil
Whisk together the vinaigrette ingredients and set aside.
Put the potatoes in a big pot of 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. Drain well and transfer to a large bowl to cool slightly. Cut into quarters.
Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the diced tomato, onion and tarragon, and toss again. Taste and adjust the seasoning. The potato salad will probably need more salt.
Per serving: 302 calories (54 percent from fat), 18.6 g fat (2.5 g saturated), 0 mg cholesterol, 4.3 g protein, 31.9 g carbohydrates, 3.1 g fiber, 299.4 mg sodium.
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