French Potato Salad

2 pounds red potatoes; peeled
1/4 cup white wine

1/2 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon fresh tarragon; minced
  Salt; to taste
  Freshly-ground black pepper; to taste

Bring a large pot of water to boil, add potatoes, cook until tender, drain. While still warm, cut the potatoes in 1/4-inch slices and add wine.

To make the vinaigrette, whisk together oil and vinegar, add tarragon. Season with salt and pepper.  Dress potatoes with vinaigrette.

Source:  Erin Simon

4 servings


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