Tarragon Potato Salad
Put the potatoes in a pot and cover with cold water. Salt, then bring to a boil, and cook until tender. Cook's Note: The time required will depend on the size of the potatoes. When they are fork tender, drain, peel, and slice into a bowl. Pour over the white wine and mix until absorbed.
Stir the mustard into the oil, and pour over the potatoes. Season the mixture with salt and pepper. Toss, and serve.