Summer Herb Potato Salad

• 2 lbs small yukon gold potatoes, halved if large (about 6 cups)
• 1 12 cups white wine vinegar
• 1 teaspoon coarse salt
• 2 tablespoons extra-virgin live oil
• 2 tablespoons chervil, leaves finely chopped
• 12 cup fresh chives, finely chopped
• 2 tablespoons fresh tarragon, finely chopped plus sprigs for garnish
• fresh ground pepper

1. Place potatoes in a saucepan, and cover with 2-inches of water.
2. Bring to a boil; reduce heat and simmer until tender when pierced with the tip of a knife, 25-30 minutes.
3. Drain.
4. Whisk vinegar and salt in a bowl.
5. Add oil in a slow, steady stream, whisking until emulsified.
6. Add herbs and pepper.
7. Add warm potatoes to vinaigrette, and toss.
8. Garnish with tarragon sprigs.

gold potatoes, white wine vinegar, coarse salt, extravirgin live oil, chervil, fresh chives, fresh tarragon, fresh ground pepper

Taken from www.food.com/recipe/summer-herb-potato-salad-374771 (may not work)