Ingredients

4 pounds small white boiling potatoes
Sea salt
2 tablespoons good chardonnay
3 tablespoons chicken stock
2 fresh squeezed lemons
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Freshly ground black pepper
1/2 cup good olive oil
1/4 red onion, julienne
3 tablespoons chopped fresh tarragon
1 tablespoons chopped fresh flat-leaf parsley

Directions

Boil the potatoes in salted water. Once boiling starts bring down to a simmer for 15 minutes or until the potatos are just getting soft. Drain out the water in a strainer and cover potatoes with a dry towel so the can steam for about 15 minutes.

Whisk in a small bowl the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and pepper. Slowly add the olive oil with a whisk to make an emulsion.

Cut the potatoes into bite sized pieces. put the potatoes into bowl and add enough dressing over them to moisten. The potatoes should soak up the dressing so add more as it is sitting. Add the onion, tarragon and parsley, and salt and pepper to taste. Then toss the potatoes, cover them, and refrigerate for a few hours to allow the flavors make sweet love. Serve cold or at room temperature. Recipe adapted from www.razzledazzlerecipes.com