Ingredients

8 medium Potatoes

1 tsp Salt

1/2 tsp Freshly ground pepper

1/4 cup Wine vinegar

2 tbsp Stock

2 tbsp Dry white wine

1/2 tbsp Dried tarragon leaves

1 tbsp Chopped parsley

1/2 cup Oil

Method

Cook potatoes in salted water for 30 minutes, or until tender.

Drain.

Peel potatoes while still warm, and cut into slices approximately 1/4-inch thick.

Place in salad bowl.

In another bowl, combine salt, pepper, vinegar, stock, and wine.

Mix until salt is dissolved.

Add tarragon, parsley, and oil.

Mix well.

Pour over potatoes.

Toss gently but thoroughly until all liquid is absorbed.

Serve whilst warm or cold if prefered.

Cooks Comments and Tips

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