2/3 cup plus 1 teaspoon malt vinegar1 ½ cups real mayonaise1 tablespoon chopped tarragon5 Russet or all-purpose potatoes, scrubbed¼ cup canola oil2 tablespoons finely chopped flat-leaf parsleyBring

2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half. Remove saucepan from heat and let cool 5 minutes.Combine mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate at least 30 minutes.Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes or until potatoes are tender, but still firm. Drain and cool slightly. Cut each potato lengthwise into 8 slices.Brush potatoes with oil and season, if desired, with salt and pepper. Grill, turning once, 4 minutes or until golden and cooked through. Arrange potatoes on serving platter, then sprinkle with parsley. Serve with dip.Mayonnaise mixture is also delicious with hot cooked chicken fingers or fish.