Tangy Hot Potato Salad
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ACTIVE:
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TOTAL TIME:
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SERVINGS:
4
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3/4 cup dry white wine
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1/4 cup white vinegar
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3 tablespoons unsalted butter
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1 medium shallot, finely chopped
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1 1/2 pounds baby red new potatoes, scrubbed and quartered
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2 tablespoons water
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Salt and freshly ground pepper
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2 tablespoons coarsely chopped tarragon leaves
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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.
