Boil the potatoes without peeling, Drain, cool. Remove the peel and cut into slices lengthwise, then in half, put in a salad bowl.
For the filling in small saucepan, pour the wine, bring to a boil, boil for 5 minutes, pour into a separate bowl. Add to it the vinegar, olive oil, mustard, salt, pepper, crushed garlic, mix and sprinkle with seasoning potatoes. Sprinkle chopped chives, parsley and tarragon. Mix gently. Top crumble yolk and white of boiled eggs, salad garnish with halves of the second.