Tangy Hot Potato Salad

• 3/4 cup dry white wine
• 1/4 cup white vinegar
• 3 tablespoons unsalted butter
• 1 medium shallot, finely chopped
• 1 1/2 pounds baby red new potatoes, scrubbed and quartered
• 2 tablespoons water
• Salt and freshly ground pepper
• 2 tablespoons coarsely chopped tarragon leaves

1. In a medium saucepan, combine the white wine with the vinegar, butter, shallot, potatoes and water and bring to a boil.
2. Cover and cook over moderately high heat, stirring occasionally, until the potatoes are tender, about 15 minutes.
3. Transfer the potatoes to a bowl and season with salt and pepper.
4. Toss with the tarragon and serve.

white wine, white vinegar, unsalted butter, shallot, baby red new potatoes, water, salt, tarragon leaves

Taken from www.foodandwine.com/recipes/tangy-hot-potato-salad (may not work)