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Balsamic, Tarragon & Roasted Garlic Sauce

New Potato Salad
(Serves 4)

1 1/2 lb red new potatoes
2 tablespoons minced fresh tarragon leaves for garnish
4 oz Chef Pascal Balsamic, Tarragon & Roasted Garlic Sauce
parsley
salt and pepper to taste

Put the potatoes in a saucepan, add salted water, cover and bring to a boil. Cook over a medium heat until tender when pierced with a fork, 15-20 minutes. Drain and peel, if desired, while still hot. Cut the potatoes into large pieces and place in a salad bowl. Pour Chef Pascal Balsamic, Tarragon & Roasted Garlic Sauce over the potatoes. Sprinkle with parsley and add salt and pepper. Toss well. Place tarragon leaves on top for garnish. You can serve this hot or cold. If the salad is to be served cold, let the potatoes cool before dressing them.




 
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