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Tangy Hot Potato Salad

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  1. 3/4 cup dry white wine
  2. 1/4 cup white vinegar
  3. 3 tablespoons unsalted butter
  4. 1 medium shallot, finely chopped
  5. 1 1/2 pounds baby red new potatoes, scrubbed and quartered
  6. 2 tablespoons water
  7. Salt and freshly ground pepper
  8. 2 tablespoons coarsely chopped tarragon leaves
  1. In a medium saucepan, combine the white wine with the vinegar, butter, shallot, potatoes and water and bring to a boil. Cover and cook over moderately high heat, stirring occasionally, until the potatoes are tender, about 15 minutes. Transfer the potatoes to a bowl and season with salt and pepper. Toss with the tarragon and serve.


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