2 to 3 pounds red-skinned potatoes

2 scallions, chopped

2 hard-boiled eggs, peeled and chopped, optional

3 large slices pastrami

1 tablespoon Dijon or regular mustard

1 tablespoon sherry wine vinegar

3 tablespoons canola oil

1/2 teaspoon dried parsley

1/4 teaspoon dried tarragon

salt, to taste

black pepper, to taste