Yukon Gold Potato Salad

This recipe was shared Cynthia Nims, originally from the publication “Cooking Light”.
Servings: 6
2 pounds Yukon gold potatoes
1/2 cup light Mayonnaise
2 Tablespoons White wine vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon Salt
1/4 teaspoon freshly ground Black pepper
1/4 teaspoon dried Tarragon
1/4 cup thinly sliced Green onion
2 Tablespoons chopped fresh flat-leaf Parsley
1. Place potatoes in a saucepan. Cover with water to 2 inches above potatoes; bring to a boil. Reduce heat, and simmer 20 minutes or until tender.
2. Drain. Cool. Peel and cut the potatoes into 1-inch cubes. Place potatoes in a large bowl.
3. Combine mayonnaise and the white wine vinegar, Dijon mustard, salt, pepper and tarragon. Add mayonnaise mixture to potatoes; toss gently to coat. Stir in green onion and parsley. Cover and chill 1 hour.

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