•   2 1/2 lbs. small new potatoes, scrubbed and ends cut off
•   2 hard cooked eggs, minced
•   1 cup thinly sliced celery
•   1/2 cup shredded fresh basil
•   1/4 cup chopped flat-leaf parsley
•   Salt and pepper, to taste
  
  The Dressing:

•   2 large shallots, minced
•   1/2 cup dry white wine
•   1/4 cup white wine (or cider) vinegar
•   1 cup mayonnaise
•   1/2 t. Tabasco
•   1 t. Dijon mustard

Slice the potatoes with the slicing disc in the food processor. Place in a vegetable steamer and steam for 7 to 8 minutes or until fork tender. (Do not overcook) Drain, cool and place in a large bowl.

Add the celery and herbs to the potatoes. Season with salt and pepper.
 

Make the dressing: Put the minced shallots in a small non-reactive pan.

Add the wine and vinegar and cook over high until the mixture is reduced by 2/3. Cool.

Stir the shallot mixture into the mayonnaise and add the Tabasco and mustard.

Fold into the salad ingredients.

Serve immediately or cover and chill until ready to serve.

8 servings.