French Potato Salad

Sam Hoffer - My Carolina Kitchen's version-

12 oz. small potatoes, unpeeled, I used the Rooster potatoes

5 – 6 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons chopped shallots

Splash of white wine, dry vermouth, or hot beef broth

1 tablespoon chopped fresh tarragon, or 1 teaspoon dried, or to taste

Cook the potatoes in boiling salted water until done. Drain and when cool enough to handle, peel and cut into small slices. Toss the hot potatoes immediately with a splash of white wine, dry vermouth, or hot beef broth. Quickly whisk together the oil and vinegar and toss on the potatoes. Add the shallots and tarragon. Toss again. Let stand about 30 minutes, and then serve at room temperature. Serves 2 - 4