1/3 cup olive oil
3 tablespoons Dijon-style mustard
3 tablespoons white wine vinegar
1 clove garlic, finely chopped
1/2 teaspoon dried tarragon leaves
1 1/3 pounds potatoes (about 4 medium) cut into 1-inch cubes
1 cup sliced celery
2 hard-boiled eggs, coarsely chopped
2 tablespoons drained capers
3/4 teaspoon salt
lettuce leaves (optional)
Servings: 4
In large bowl, whisk together dressing ingredients until blended; set aside. In medium saucepan, cook potatoes, covered, in 2 inches boiling water 10 to 12 minutes or until just tender; drain. Add potatoes, while still warm, to dressing; toss to coat. Add celery, eggs, capers and salt; toss gently to combine. Season with pepper, as desired. Serve on lettuce-lined salad plates, if desired.

Preparation Time: 20 minutes
Start to finish: 35 minutes