1

Place the potatoes and 1 tablespoon of the salt in a large pot. Add enough cold water to cover. Bring to a boil.

2

Reduce heat and simmer until the potatoes are fork-tender, about 25 minutes. Meanwhile, whisk together the lemon juice, honey, shallot, and mustard in a small bowl.

3

Whisking constantly, slowly add the oil in a steady stream. Season with the remaining salt and 1/4 teaspoon of the pepper; set aside.

4

Drain the potatoes and cut them into 1-inch pieces. Transfer to a serving dish. Pour half the vinaigrette over the hot potatoes and toss.

5

Set aside for up to 1 hour to allow the flavors to meld. Just before serving, drizzle with the remaining vinaigrette, sprinkle with the remaining pepper and the tarragon, and toss.

6

And the next time, try...

7

Giving the vinaigrette a slight crunch. Track down a coarse-grain mustard that contains whole seeds, rather than using one of the more common crushed-seed varieties.