Serves eight to ten
3 to 4 pounds red potatoes, scrubbed
About 1/4 cup white wine or Vermouth
8 medium shallots, chopped
2 tablespoons white wine vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard, or more to taste
Freshly ground black pepper to taste
Sea salt to taste
1/2 cup or more good quality olive oil
1 bunch flat leaf parsley, chopped
2 to 3 tablespoons chopped fresh tarragon
Sprigs of parsley and tarragon for garnish
Optional: 2 to 3 tablespoons capers
To prepare:
Scrub potatoes, do not peel; cut into medium slices and drop them into a large pot of boiling salted water. Cook until tender to the point of a sharp fork. Drain well; transfer potatoes to a bowl and drizzle vermouth or wine over the hot potatoes. Using a fork, gently toss and set aside until the liquid is absorbed, about three minutes.
While the potatoes are cooking, in the bowl of a food processor chop the shallots; add vinegar, lemon juice, mustard, and a hefty dose of pepper. Process two or three pulses, with the machine running, slowly add the oil through the feeding tube and process until an emulsion is formed. Or chop shallots and transfer to a bowl, add lemon juice, mustard, and pepper and whisk to blend. Slowly whisk in oil until an emulsion is formed. Taste and adjust the seasonings. Add chopped parsley and tarragon according to personal preference.
Pour the dressing over the warm potatoes and gently mix the salad. Bring to room temperature and refrigerate until ready to serve. Tastes great when first made, but even better the next day.
Serve slightly chilled (top with capers if desired) and garnish with sprigs of parsley and tarragon.