Steps:
- Boil the potatoes as you would normally, drain them, and immediately pour the vinegar over them. Let them cool off for 5 to 10 minutes.
- Whip the cream gently just to thicken it. Fold in the mustard, shallot, and tarragon. Season with salt and pepper.
- When the potatoes have cooled, toss them gently with the cream. Add more salt and pepper to taste.
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