The addition of tarragon and shallots to this beloved summer staple makes it even tastier.
- 2 lb. 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
Boil fingerling potatoes in a large pot of salted water over high heat until tender, 10–20 minutes. Drain. Transfer to a bowl.
Add vinegar, shallots, tarragon, and salt and freshly ground black pepper to taste. Mix gently, let cool, then mix in mayonnaise.