Instructions: To make the dressing, in a small bowl, combine the vinegar, add the mustard, salt and pepper and whisk until the salt is dissolved. Add the tarragon and gradually whisk in the olive oil to form an emulsion.

Cut the fingerlings in half lengthwise and cover with cold water. Bring to the boil and boil gently until done, about 10 to 15 minutes. When cool enough to handle, cut into 1/4 inch-thick slices, but do not peel. Place in a large bowl and sprinkle the potatoes with the vinegar while still warm. After the potatoes have cooled to room temperature, add the zucchini, yellow squash, sugar snap peas, bell pepper and onion.

Pour the dressing over the mixture, then toss gently but thoroughly. Sprinkle with the chives, if desired. Serve immediately, as the vegetables tend to discolor if refrigerated.

Note: To blanch the vegetables, fill a large bowl or pan with cold water and some ice cubes. Fill a saucepan three-fourths full with water and bring to a rolling boil. Drop in the vegetables and boil for 1 minute. Drain and immediately immerse the vegetables in the ice water. When cold, drain and pat dry.

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