German Potato Salad

12 servings

16 (to 24) small russett potatoes
1 1/4 cups olive oil
1/3 cup tarragon vinegar
1 tablespoon Wilby's Honey Mustard
1 teaspoon dried dillweed
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Peel a narrow strip around center of each potato. Combine potatoes with enough water to cover in sauce pan. Cook for 20-25 minutes or till tender; drain. Cut into quarters. Place potatoes in large bowl. Combine olive oil, vinegar, Wilby's Honey Mustard, dillweed, salt and pepper in food processor with steel blade. Process until blended. Pour over warm potatoes, turning to coat. Chill, covered for 1 hour or longer. May add sieved hard-cooked eggs to potatoes before adding oil mixture.