Potatoes Vinaigrette

1 1/2 lbs round red potatoes
2 tsp Dijon mustard
1/2 tsp salt
1/8 tsp black pepper
1 tsp chopped, fresh tarragon (or 1/4 tsp dried)
1 clove garlic, minced
1/4 c. white wine vinegar
1/3 c. olive oil
1/4 c. chopped fresh parsley
1/4 c. finely chopped onion

1. Boil potatoes until tender
2. Mix mustard, salt, pepper, tarragon, garlic and vinegar until blended. Beat in oil until mixture is combined.
3. Remove potatoes from heat . Let stand until cool enough to handle. Cut potatoes into bit-size slices. In a large bowl, combine potatoes, parsley, onion and dressing. Mix.
4. Cover and let stand at room temperature 1-2 hours or refrigerate up to a day.

Makes 4 servings

Banana Lentil Salad

This was served in the cafeteria at work and I just loved it. Before the head chef moved on, I asked if I could have the recipe. I don't fully understand what it means to "par cook" lentils, but I just boiled them until they were done and it seemed to work fine.

2 cups lentils par cook with salt and pepper until just done. Cool rapidly
3 Tbsp. Olive oil
1 ea. Red onion slightly sauté your vegetables
1 ea. Red bell pepper combine with the rest and chill
1 Tbsp. Garlic minced
2 Tbsp. Chopped Parsley
3 Tbsp. Chopped cilantro
3 ea. Ripe bananas chopped
¼ c. Balsamic Vinegar
salt and pepper to taste
1 ea. Roasted jalapeno (peeled and seeded)