Eclectic Potato Salad

• tiny new potatoes↗1 1⁄2 lbs
• oil1⁄4 cup
• vinegar↗1⁄4 cup
• dried tarragon1⁄2 teaspoon
• dry mustard1 teaspoon
• garlic powder↗1⁄4 teaspoon
• celery, sliced↗1⁄2 cup
• bell pepper, diced↗1⁄2 cup
• red radishes, sliced↗6
• scallions, sliced↗4

Step-by-step instructions

1. 1

   Scrub the potatoes well. Place in a large saucepan with cold water to cover.

2. 2

   Bring to a boil, cover, then reduce heat to simmer and cook until soft, but not mushy.

3. 3

   Drain and allow to cool until warm enough to handle. Slice into a large bowl.

4. 4

   In a small bowl, whisk together the oil, vinegar, tarragon, mustard, and garlic powder. Pour over the warm potatoes and toss gently to combine.

5. 5

   Add the celery, peppers, radishes, and scallions. Toss gently.

6. 6

   Chill for several hours for flavor to develop. Serve cold.