Tarragon Lamb Potato Salad

Use left-over roast lamb.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 2  lbs  red new potatoes
• 2  tablespoons tarragon vinegar
•  salt, to taste
• 1  cup  cubed well-trimmed roasted cooked lamb (1/2-inch cubes)

• Dressing

• 2  tablespoons  minced shallots
• 1  tablespoon  chopped fresh tarragon (or 1 teaspoon dried tarragon, crumbled)
• 1  tablespoon  chopped fresh parsley
• 2  tablespoons tarragon vinegar
• 1  tablespoon Dijon mustard
•  salt, to taste
•  fresh ground pepper, to taste
• 6  tablespoons extra virgin olive oil

Directions

1. Use a pan with a steamer basket; add water to the pan to reach just below the basket; bring water to a boil; add potatoes to the basket (they should fit in a single layer; if you have more than one layer, steam the potatoes in batches; if the potatoes are very large, cut them in half and steam them cut-side down).
2. Cover the pan and steam until done, checking to make sure the water does not boil away (small potatoes--15 minutes; larger potatoes--18-20 minutes).
3. When done, transfer potatoes to a colander to drain; remove basket and pour out water from pan.
4. Return potatoes to the warm pan; toss over low heat to dry them.
5. When potatoes are cool enough to handle, peel if desired, then cut into 1/2-inch cubes.
6. Place the cubed potatoes in a large bowl; sprinkle with vinegar and salt while still warm.
7. Add in the lamb.
8. To make the dressing: mix together the first 7 dressing ingredients in a small bowl.
9. Whisk in the olive oil; pour the dressing over the potato-lamb mixture.
10. Toss gently but mix thoroughly.
11. Serve immediately.