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.