Cover potatoes with cold, salted water by 1 inch. Bring to a boil and cook until potatoes are easily pierced with a paring knife, about 10 minutes. Drain.

Heat butter in a medium sized saute pan. Add dijon. Whisk. Add potatoes. Toss. Add tarragon, salt, and pepper. Toss. Serve.

Variations; Fennel seed, celery seed, lemongrass, garlic, shallots, habanero, bacon, pancetta, chives, cayenne, crushed pepper flakes, parsely, basil, asparagus, broccoli, capers, celery root, chervil, fines herbes, cream, dill, lemon, parsley, paprika, mushrooms, creme fraiche, leeks, thyme, marjoram, herbes de provence, leeks, peas, pink or green pepper, spinach, zucchini, walnut, sherry, tomatoes, green beans, white or red or champagne vinegar