My F&W
quick save (...)

Tangy Hot Potato Salad

  • FAST
  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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.