A delightful and easy-to-make potato salad with a tangy vinaigrette and aromatic herbs.
Cook the potatoes until tender. You can microwave them for convenience or boil them if preferred.
Microwaving the potatoes saves time and retains their nutrients.
In a mixing bowl, whisk together the salt, black pepper, red wine vinegar, white wine, parsley, tarragon, celery seed, and olive oil to create the vinaigrette.
Use a whisk to ensure the oil and vinegar emulsify properly.
Cut the cooked potatoes into bite-sized chunks and place them in a serving bowl.
Cut the potatoes while they are still warm for easier handling.
Pour the vinaigrette over the warm potatoes and gently toss to coat evenly.
Toss gently to avoid breaking the potatoes.
Serve the potato salad warm or at room temperature, garnished with additional parsley if desired.
For a vibrant presentation, garnish with a sprinkle of fresh herbs.
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