Herbed Potato Salad

Ingredients

• 3 pounds Yukon gold potatoes
• 1 cup dry white wine
• 3 tablespoons white wine vinegar
• 2 tablespoons extravirgin olive oil
• 1 tablespoon whole-grain Dijon mustard
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1/2 cup thinly sliced chives
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh tarragon

Preparation

1. Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Slice each potato in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices. Place potato slices in a large bowl.
2. Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes; sprinkle with chives, parsley, and tarragon. Toss gently to combine. Serve salad warm or chilled.