Tangy Hot Potato Salad

  • Servings: 4

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  • 3/4 cup dry white wine
  • 1/4 cup white vinegar
  • 3 tablespoons unsalted butter
  • 1 medium shallot, finely chopped
  • 1 1/2 pounds baby red new potatoes, scrubbed and quartered
  • 2 tablespoons water
  • Salt and freshly ground pepper
  • 2 tablespoons coarsely chopped tarragon leaves

How to make this recipe

  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.

Contributed By Published February 2001

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