Potato and Vegetable Salad with Champagne Vinaigrette

Potato and Vegetable Salad with Champagne Vinaigrette

2 tablespoons champagne vinegar
1 cup vegetable or olive oil
1 teaspoon sugar
salt and pepper
2 pounds small red potatoes (2-inch) – each cut into 6 wedges
1 yellow bell pepper – cored and seeded, cut into thin strips
1 small red onion – sliced thin
1/2 pound asparagus – cut on an angle into 1-inch pieces
1 tablespoon chopped fresh tarragon

Whisk together the vinegar, oil and sugar and season to taste with salt and pepper. Steam the potatoes until tender, about 20 minutes. Toss warm potatoes with vinaigrette and let potatoes cool. Add red onion and bell pepper and toss to mix. Steam asparagus until tender but still bright green, about 5 minutes. Just before serving, toss asparagus and tarragon with potato mixture. Place in serving bowl or on individual salad plates.