No Mayo Potatoe Salad
4 large red new potatoes (about 2 1/2 lbs total)
Place potatoes in 1 inch of boiling water; cover and cook until tender when pierced (about 30 minutes). Drain, let stand for about 10 minutes, and cut into 3/8-inch slices. Fry bacon and crumble.
Place potatoes in a large salad bowl. Add parsley and onion. Blend together mustard, salt, pepper, tarragon, garlic, vinegar, and oil. Pour over potato mixture and toss gently to coat. Add bacon. Cover and let stand at room temperature for for at least 3 hours; chill, if desired. Makes 8 servings.