© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: William Ways Weaver 1997 Heirloom Vegetable Gardening (Holt)
3 pounds small red-skinned potatoes, cut into irregular bite-size pieces
½ cup finely chopped shallots
6 tablespoons dry white wine
1 teaspoon salt
2 tablespoons tarragon-flavored white wine vinegar
1 tablespoon Dijon mustard
6 tablespoons extra virgin olive oil
¼ cup chopped chives
2 tablespoons minced parsley
coarsely grated pepper
Put the potatoes in a vegetable steamer, cover and steam steadily for 25 to 30 minutes or until tender. Remove from the steamer and pour the potatoes into a deep work bowl. Gently mix in the shallots so that the hot potatoes cook them slightly. Then sprinkle the mixture with 3 tablespoon of the white wine and set aside to cool.
Put the remaining wine, salt, vinegar, and mustard in a mixing bowl and whisk until the salt is dissolved. Add the oil and whisk again to create a vinaigrette.
Once the potatoes are cool or at room temperature, add the vinaigrette, the chives, and the parsley Season with pepper to taste and serve.