Yukon Gold Potato Salad

Canada

Epcot Center Food & Wine Festival

4 pounds Yukon gold potatoes, small dice

16 ounces Italian vinaigrette

3 ounces scallions diced

3 ounces fresh parsley finely chopped

2 ounces Dijon mustard

1/4 ounce white pepper

12 ounces celery diced

1 ounce tarragon chopped or grated

Boil potaoes until fork-tender. Combine all ingredients. While potatoes are still warm, toss in dressing. Refrigerate.