Herbed Potato Salad

• 3 pounds Yukon gold potatoes
• 1 cup dry white wine
• 3 tablespoons white wine vinegar
• 2 tablespoons extravirgin olive oil
• 1 tablespoon whole-grain Dijon mustard
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1/2 cup thinly sliced chives
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh tarragon

1. Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Slice each potato in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices. Place potato slices in a large bowl.
2. Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes; sprinkle with chives, parsley, and tarragon. Toss gently to combine. Serve salad warm or chilled.

gold potatoes, white wine, white wine vinegar, extravirgin olive oil, wholegrain, salt, freshly ground black pepper, garlic, chives, parsley, tarragon

Taken from www.myrecipes.com/recipe/herbed-potato-salad-2 (may not work)