Ingredients

Preparation time: 25 minutes plus chilling
Yield: 4-6 servings

1 pound tiny new potatoes or medium red potatoes
1/4 cup tarragon vinegar
3 tablespoon olive oil
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon dried basil, crushed
1/8 teaspoon pepper
1 cup fresh spinach, washed and torn

Directions

Scrub potatoes; remove narrow strip of peel from center of each new potato or quarter each medium potato. Cook in boiling, salted water until tender; drain well. Combine vinegar, olive oil, mustard, salt, basil and pepper; whisk to mix. Pour dressing over cooked potatoes. Cover and chill several hours, stirring gently occasionally. To serve, add torn fresh spinach and toss lightly to serve.

Each serving contains 201 calories; 22 gm fat; 259 mg sodium; 0 mg cholesterol.