Recipe

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• 3 lbs small white potatoes
• kosher salt
• 2 tbsp good dry white wine
• 2 tbsp chicken stock
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1/2 tsp dijon mustard
• fresh ground black pepper
• 2/3 cup olive oil
• 1/4 cup red onion, finely diced
• 2 tbsp chopped fresh tarragon
• 2 tbsp chopped fresh flat-leaf parsley

• 1 Place the potatoes and 2 tablespoons salt in a large pot of water.
• 2 Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.
• 3 Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel.
• 4 Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
• 5 Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper.
• 6 Slowly whisk in the olive oil to make an emulsion.
• 7 Set aside.
• 8 When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size.
• 9 Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.)
• 10 Add the onion, tarragon and parsley, and salt and pepper to taste.
• 11 Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.
• 12 Serve cold or at room temperature.
• 13 **Cook time does not allow for the potatoes to steam for 20 minutes after boiling them or the few hours of refrigeration time.