4 teaspoons champagne vinegar
2 large eggs
2 pounds baby red potatoes, sliced into 1/4-inch rounds
1 tablespoon diced shallot
2 teaspoons Dijon mustard
1/4 cup vegetable oil
1/4 cup olive oil
2 tablespoons capers, rinsed, drained and roughly chopped
Freshly ground black pepper
1/4 cup picked fresh dill leaves, roughly chopped
1/4 cup picked fresh parsley leaves, roughly chopped
1/4 cup picked fresh tarragon leaves, roughly chopped
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