Easy Potato Salad
Adapted from Mary Ann Esposito's Roasted Potato Salad
2 tablespoons extra virgin olive oil
2 tablespoons flaxseed oil
1 ½ teaspoons fine sea salt
Fresh ground pepper to taste
½ teaspoon celery salt, optional
1 clove garlic, minced
1 to 1 1/2 tablespoons Dijon mustard
2 ½ tablespoons rice vinegar
1 tablespoon honey
2 teaspoons dried tarragon leaves or 2 tablespoons fresh minced tarragon leaves
4 medium Idaho potaotes, washed
1/4 - 1/2 cup thinly chopped red onion, as desired
In a bowl whisk together 2 tablespoons of olive oil, flaxseed oil, the salt, pepper, celery salt, garlic, dijon mustard, vinegar, honey and tarragon. Pour the dressing into a glass rectangular Pyrex type casserole (9 x 12) Set aside. Or make the dressing ahead and refrigerate. Bring to room temperature when you want to dress the potatoes.
Cook potatoes whole in water until fork tender but still firm (not mushy). Let cool to warm. Once cool enough, if desired, remove skins. Cut into bite pieces, 1-inch cubes. Add chopped onion. Toss the potatoes and onion with dressing. Serve warm or cold.