Spinach Potato Salad
2 pounds red potatoes cut in small chunks
water to cover
1 tsp tarragon
2 cups fresh or frozen corn
1/2 cup sliced red onion
1 red bell pepper chopped
3 cups chopped baby spinach
1 cup Sweet Mustard Dressing (see below)
1/2 avocado diced
1/2 tsp Real Salt or sea salt
fresh ground pepper
Cook potatoes in boil water for 5 – 10 minutes until potatoes are for tender. Drain well and transfer to a large serving bowl and mix in tarragon. Let cool 5 minutes. Add remaining ingredients. Mix well and server immediately.