Recipe yields 6 servings
6-8 baby red potatoes
1 tbsp salt
1/2 cup white wine
3 tbsp tarragon wine vinegar (If you cannot find this in the stores, you can replace with white wine vinegar)
1 tbsp Dijon mustard
3/4 cup canola oil
1/4 cup shallot
1/4 cup fresh tarragon (If you cannot find this either, you can use dried tarragon, but only use 1 tbsp!)
Salt and pepper, to taste
Cut potatoes in quarters.
Place potatoes in a large stock pot and cover with cold water. Bring water to a boil and cook potatoes until tender. You do not want potatoes to be soft and mushy, but just soft enough to pierce with a fork.
While the potatoes are getting tipsy, you can prepare the tarragon vinaigrette. First whisk together the tarragon wine vinegar and Dijon mustard. Once that is combined, in a slow steady stream, add the oil while continuing to vigorously whisk.
Mince the shallot.
Once everything is well combined and the vinaigrette is emulsified, whisk in the tarragon and shallot. Taste and add salt and pepper as necessary.
Once all wine has been soaked up from the dish, transfer potatoes into a bowl. Coat with tarragon dressing. Stir to coat all potatoes evenly. Serve on the side of your favorite chicken or fish dish. Enjoy!