Instructions: Place potatoes in large pot and fill with cold water to cover. Heat to boil, then simmer until potatoes are tender when pierced with thin end of knife, about 15 minutes. Drain; set aside to cool slightly. Slice.

Toss potatoes with 2 tablespoons of vinegar. Whisk together remaining vinegar, mustard, salt and pepper in small bowl. Slowly whisk in olive oil. Add shallot and garlic; whisk to combine. Pour over potatoes and gently toss. Add parsley and tarragon. Toss. Serve at room temperature.

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