Tarragon Potato Salad

Ingredients:

• 2 lb fingerling potatoes, chopped into bite sized pieces
• 1 red bell pepper, diced
• 2 green onions, thinly sliced
• 1 small shallot, minced (about 2 Tbsp)
• 2 Tbsp tarragon, minced
• 4 Tbsp olive oil
• 1 Tbsp apple cider vinegar 
• 1 Tbsp golden balsamic vinegar 
• 1 Tbsp orange juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone mat.
2. Toss potatoes with 1 Tbsp of the olive oil, salt, and pepper. Place on the prepared baking sheet in a single layer. Bake for 25-30 minutes, or until tender. Stir after 15 minutes. Remove from the oven and allow to cool.
3. Place cooled potatoes, red bell pepper, and green onions in a large bowl.
4. In a small bowl, whisk together shallot, tarragon, remaining olive oil, vinegars, orange juice, mustard, and more salt and pepper to taste.
5. Pour dressing over the potatoes and toss until evenly coated. Refrigerate in a covered container at least 2 hours before serving.

Serves 6