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1 bag Red mini potatoes halved
1/2 tsp. Salt
1/4 cup Smoked Extra Virgin Olive Oil
1 tbsp. White Balsamic Vinegar
1 tbsp. Whole grain Dijon mustard
2 tbsp. Thinly sliced green onions
2 tbsp. Chopped fresh parsley
1tbsp. Chopped fresh tarragon
1/4 tsp. Pepper
1 cup Chopped sweet orange pepper

1. Preheat oven to 425 degrees F. Line rimmed baking sheet with foil.
2. In bowl, toss together potatoes, half of the olive oil and half of the salt. Transfer to prepared baking sheet, spread out evenly. Bake in centre of oven for 25 to 30 minutes or until potatoes are tender and browned.
3. In a small bowl, whisk together remaining oil, vinegar, mustard, green onions, parsley, tarragon, remaining salt and pepper.
4. Toss together warm potatoes, orange peppers and vinaigrette. Transfer to serving dish.