Ingredients

• 4 red potatoes, scrubbed and cut into quarters (1 pound)
• Salt, to taste
• 2 tablespoon chopped shallots
• 2 tablespoon white-wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
• 2 tablespoon cold water
• 1 tablespoon extra-virgin olive oil
• Freshly ground black pepper, to taste
• 1 large head red leaf lettuce, torn (8 cups)
• 2 cups red or yellow cherry tomatoes, cut in half
• 12 ounces cooked roast beef, or steak, thinly sliced

---

Cooking Directions

Step 1

Place potatoes in a medium saucepan and cover with lightly salted water by 1 inch. Bring to a boil over medium heat and cook until tender, about 15 minutes.

Step 2

Meanwhile, whisk shallots, vinegar, mustard, parsley, tarragon and water in a small bowl. Slowly whisk in oil. Season with salt and pepper.

Step 3

Drain the potatoes and rinse with cold water. Divide lettuce among 4 plates; arrange the potatoes, tomatoes and beef on top. Drizzle with the dressing and serve.