Red Skin Potato Salad
2 pounds red skin potatoes
1 tablespoon salt
1/2 cup vegetable oil
1/4 cup tarragon vinegar
1/2 cup onions, chopped
2 tablespoons parsley
1 tablespoon thyme
Salt and freshly ground pepper to taste
Scrub potatoes and cut into pieces about the size of a golf ball or use whole red skin potatoes. Cook in salted water with fresh thyme added. Combine remaining ingredients into a dressing. Drain potatoes and toss while still hot. Allow to marinate at room temperature. Serve on bed of lettuce with tomato slices.
NOTE: Cook extra potatoes for Salad Nicoise later in the week.