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Easy French Potato Salad

Easy French potato salad with warm sliced fingerlings tossed in a white wine vinaigrette with Dijon mustard. Marinated for 1 hour so the potatoes absorb flavor, finished with fresh parsley and tarragon.
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Prep Time 15 minutes
Cook Time 20 minutes
marinating 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: French
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb fingerling or baby potatoes
White wine vinaigrette
  • 0.25 cup white wine
  • 0.25 cup chicken broth
  • 0.25 cup white wine vinegar
  • 0.33 cup olive oil
  • 2 tbsp Dijon mustard
  • 2 shallots, minced
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Herbs
  • 0.25 cup fresh parsley, chopped
  • 2 tbsp fresh tarragon, chopped

Equipment

  • 1 stockpot

Method
 

Boil potatoes
  1. Bring a stockpot of salted water to a boil and cook the fingerling or baby potatoes whole until tender, about 20 minutes. You’ll know they’re ready when a knife slips in easily.
Slice and dress
  1. Drain the potatoes and slice while still warm. Keep them warm so the vinaigrette can cling and soak in.
  2. Whisk together white wine, chicken broth, white wine vinegar, olive oil, Dijon mustard, shallots, salt, and pepper until smooth and slightly emulsified. The dressing should look glossy and lightly thickened.
  3. Pour the dressing over the warm potatoes and toss gently to coat. Continue tossing just until every piece has a sheen.
Marinate
  1. Let the salad marinate at room temperature for 1 hour. The flavors will deepen and the potatoes will taste more evenly seasoned.
Finish and serve
  1. Add fresh parsley and fresh tarragon just before serving. Fold gently so the herbs stay bright and fragrant.
  2. Serve the potato salad at room temperature. The surface should look lightly glistening with dressing.

Notes

Pro tip: slice the potatoes while warm so the vinaigrette emulsifies into a glossy coating instead of pooling. Store covered in the refrigerator up to 3 days; bring to room temperature before serving for the best herb flavor. Freezing is not recommended. For a lighter version, use 2 tbsp less olive oil and replace it with an equal amount of low-sodium chicken broth.