Potato Salad with Tarragon and Shallots

It’s not yo’ mama’s potato salad — this is MY culinary POV — a nice bite of champagne vinegar tempered with warm potatoes and rounded out by tarragon.  It’s SUMMAH!!!!

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SERVES 6 – 8.

2 lbs. fingerling potatoes, halved
3 tbsp. vinegar
1 shallot, peeled and minced
3 tbsp. fresh tarragon, chopped
Salt and freshly ground pepper
3–4 tbsp. mayonnaise

1. Boil fingerling potatoes in a large pot of salted water over high heat until tender, 10–20 minutes. Drain. Transfer to a bowl.

2. Add vinegar, shallots, tarragon, and salt and freshly ground black pepper to taste. Mix gently, let cool, then mix in mayonnaise.

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