Tarragon Potato Salad with Shrimp
Ingredients
- 1 lb. Washington red potatoes
- 1 tablespoon white wine
- 3/4 lb. peeled and deveined medium shrimp
- 2 tablespoons extra virgin olive oil, divided
- 1 cup grape or small cherry tomatoes, halved
- 2 ribs celery, thinly sliced
- 1/3 cup thinly sliced green onions
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper