Source: dLife

A quick and simple potato salad spiced with onions and tarragon.

Servings

1.33 lb cooked baby red potatoes , unpeeled
1 medium garlic cloves
0.5 tsp tarragon, leaves, ground
0.5 tsp dried parsley
0.5 tsp dry mustard
0.5 cup Italian salad dressing, reduced calorie
0.67 tsp fresh lemon juice
2 tbsp fresh chopped green onion , minced

1 Cut cooked potatoes into 1/4 in slices.
2 Combine the garlic, tarragon, parsley flakes, and mustard in a food processor. Cover and process for 30 seconds until pureed.
3 Add the low-calorie Italian dressing, and process until blended. With the blender still running, add the lemon juice slowly and continue to mix until smooth.
4 Toss the dressing mixture with the cooked potato slices and minced green onions. Transfer to a serving bowl and serve immediately.

This potato salad can also be covered and stored in the refrigerator for later. To cook potatoes: Combine the potatoes and water in a large saucepan to cover. Cover and bring to a boil, then reduce heat and simmer until the potatoes are fender, roughly 15 minutes. Drain well, and cool