Ingredients for 4 servings:
1/3 cup olive oil
3 tablespoons Dijon mustard
3 tablespoons white wine vinegar
1 clove garlic, minced
1/2 teaspoon dried tarragon leaves
11/3 pounds potatoes, cut into 1-inch cubes (about 4 medium)
1 cup sliced celery
2 hard-boiled eggs, coarsely chopped
2 tablespoons drained capers
3/4 teaspoon salt
Ground black pepper, to taste
Lettuce leaves, optional

French Potato Salad

Whisk together oil, mustard, vinegar, garlic and tarragon in large bowl;

set aside.

Boil potatoes, covered, in medium saucepan in 2 inches water for 10 to 12 minutes or until just tender. Drain.

While still warm, add potatoes to dressing in bowl, tossing to coat.

Addcelery, eggs, capers and salt, tossing gently to combine.

Season with pepper to taste. Serve on lettuce leaves if desired.