2 T EVOO
1 1/2# Fingerling potatoes (or mix of small potatoes)
2 green onions, thinly sliced include greens (I substitute with celery)
1/4 c fresh Italian parsley
2 T fresh Taragon leaves
1 1/2 T red wine vinegar
1 T coarse Dijon mustard
2 hard boiled eggs,chopped
Preheat oven to 400°~ cut potatoes, halved lengthwise, and place in bowl with oil, sprinkle with salt and pepper; toss. Arrange on baking sheet lined with foil and cook for 40 minutes. Turn half way through cooking.
Stir onion, parsley, tarragon, vinegar, mustard and 2 tsp EVOO in small bowl. Season with salt and pepper.
Transfer potatoes to dish. Spoon chopped eggs and herbed salad over top. Toss lightly.