Tangy Hot Potato Salad

• FAST
• VEGETARIAN

Ingredients

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.