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.