For vinaigrette: 3 green onions, sliced 1/3 cup apple juice 3 Tablespoons apple cider vinegar 1 Tablespoon olive oil 2 Tablespoons gf dijon mustard 2 Tablespoons fresh tarragon, chopped Salt and pepper to taste
Directions
Cook potatoes slowly in boiling water until just tender. Drain and let cool.
In a small bowl, whisk together all vinaigrette ingredients.
Cut potatoes into halves or fourths depending on size of potatoes. (Pieces should be bite size.) Place potatoes in a large bowl and add vinaigrette. Gently toss until potatoes are coated.
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