- Serving Size: Serves 4
- 1 lb. fingerling potatoes, halved
- 2 Tbs. dry white wine
- 1 Tbs. white wine vinegar, more to taste
- 1 Tbs. minced shallot
- 1-1/2 tsp. Dijon mustard
- 1 tsp. minced garlic
- 1/4 tsp. granulated sugar
- Kosher salt
- 3 Tbs. extra-virgin olive oil
- Freshly ground black pepper
- 3 Tbs. sliced scallions
- 2 tsp. thinly sliced chives
- 1 tsp. minced fresh tarragon
1. Put the potatoes in a pot of cold, well-salted water. Bring to a boil, and cook until tender, about 10 minutes. Drain and transfer to a clean kitchen towel to dry.
2. In a medium bowl, combine the wine, vinegar, shallot, mustard, garlic, sugar, and 1/2 tsp. salt. Whisk in the oil and season to taste with pepper. Add the potatoes, toss gently, and let sit for 5 minutes.
3. Just before serving, stir in the scallions, chives, and tarragon; season to taste with salt and more vinegar.
- Laraine Perri for Fine Cooking