Fresh Tangy Potato Salad

Fresh Tangy Potato Salad

Ingredients:
-2 pounds Yukon Gold Potatoes or small red potatoes
-1 cup of baby lima beans cooked
-1 bunch green spring onions diced including the greens
-1 orange or yellow diced bell pepper (make sure it's crunchy)
-1 small bunch of spicy basil diced,  also known as boxwood basil
-1 handful of flat leaf parsley diced
-1 clove of finely diced shallots
-3 tablespoons of caramelized chopped or crushed garlic.  Just toast your garlic up in a pan on low with a little olive oil

Dressing
-2 tablespoons Dijon Mustard
-2 Lemons (zest and juice) you can do 1 lemon and 1 lime if you want.  If you can get your hands on 2 Meyer lemons do it.  You will love the flavor.
-1/3 cup Extra-Virgin Olive Oil
-2 tablespoons fresh Tarragon Leaves (torn)
-Sea salt and white Pepper to taste

Preparing the potatoes-clean them with a vegetable brush and rinse thoroughly.  Skin stays on.  Then preheat the oven to 350, convection if you have it.  Place directly on baking sheet or lay down parchment paper first if you have it.  No oil needed. Just a cooking sheet and your potatoes, is all you'll need.  Bake approx. 20 minutes or until for tender.  Remove from oven and allow them to cool.  Cut the potatoes into bite size pieces and toss with all the remaining ingredients in a large enough bowl.  Be careful to toss not mash the potatoes.  Easy does it, be gentle.  Lastly pour the dressing over everything and toss and get eating!