Ingredients
3-1/2 pounds red potatoes (about 12 medium), cubed1/4 cup Dijon-mayonnaise blend3 tablespoons seasoned rice vinegar3 tablespoons olive oil4 teaspoons minced fresh tarragon1-1/2 teaspoons salt3/4 teaspoon pepper6 green onions, thinly sliced
Preparation
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl.
In a small bowl, mix mayonnaise blend, vinegar, oil, tarragon, salt and pepper. Drizzle over potatoes; toss to coat. Gently stir in green onions. Serve warm. Refrigerate leftovers.
