Ingredients
2 pounds small Yukon gold potatoes, halved if large (about 6 cups)
1/4 cup white-wine vinegar
1 teaspoon coarse salt
2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh chervil leaves
1/4 cup finely chopped fresh chives
2 tablespoons finely chopped fresh tarragon, plus sprigs for garnish
Freshly ground pepper, to taste
Preparation
Place potatoes in a saucepan, and cover with 2 inches of water. Bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a knife, 25 to 30 minutes. Drain.
Whisk vinegar and salt in a bowl. Add oil in a slow, steady stream, whisking until emulsified. Add herbs and pepper.
Add warm potatoes to vinaigrette, and toss. Garnish with tarragon sprigs.
