New potatoes in a tarragon cream sauce

Instructions

• Place potatoes in a large saucepan and cover with water. Add 1 teaspoon (5 mL) salt to water. Cover and bring to a boil over high heat. Once water is boiling, reduce heat and simmer, partially covered, until potatoes are tender when pierced with a fork, from 15 to 20 minutes. Drain well.

• Meanwhile, thinly slice onion and place in a large bowl. Stir in sour cream, 1/2 teaspoon (2 mL) mustard, tarragon, 1/4 teaspoon (1 mL) salt and pepper. Add hot potatoes and stir to coat. Taste and add remaining mustard and salt, if needed. Serve hot. Delicious with grilled steak or chicken.