Tarragon potato salad
3 pounds small, waxy potatoes
6 green onions, roots removed and coarsely chopped
1/3 cup olive oil
1/3 cup loosely packed parsley
3 tablespoons chopped tarragon leaves
1/4 cup apple cider vinegar
2 tablespoons coarsely ground mustard
4 hard boiled eggs
Boil the potatoes for about 25 minutes or until a fork slides into the potato easily. Remove from the water and chop in halves.
Blend the onions, olive oil, parsley, tarragon, vinegar and mustard. Mix this vinaigrette into the warm potatoes. Top with the hard boiled eggs on top of the potatoes.