- 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 and pepper
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.