2-1/2 pounds small red potatoes, cooked slowly in boiling water until just tender
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
Drain potatoes and let cool.
For vinaigrette: 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.