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Food & Wine Recipe

Tangy Hot Potato Salad

Contributed by Kate Heddings

SERVINGS: 4

•FAST
•VEGETARIAN

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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

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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