Ingredients
Equipment
Method
Boil and slice potatoes
- Bring a large pot of water to a boil and cook the fingerling potatoes whole until tender, about 20 minutes, until a knife meets little resistance. Drain the potatoes and slice while warm so they can absorb vinaigrette.
Make the white wine vinaigrette
- Whisk together the dry white wine, olive oil, white wine vinegar, Dijon mustard, minced shallots, salt, and pepper until smooth and emulsified, about 1 minute. The mixture should look slightly opaque and cohesive.
Toss and marinate
- Pour the dressing over the warm sliced potatoes and toss gently to coat every piece. Let the potatoes rest at room temperature for 1 hour so the vinaigrette soaks in.
Finish and serve
- Stir in the chopped parsley and tarragon right before serving to keep the herbs bright and fragrant. Serve at room temperature for the best texture.
Notes
For the lightest texture, slice the potatoes while warm and toss immediately so the vinaigrette clings instead of pooling. Store covered in the refrigerator up to 3 days and bring to room temperature before serving; freezing is not recommended. For a lower-fat option, use 2 tbsp less olive oil and replace with a bit more olive oil-free cooking stock or additional white wine, though the dressing will be less glossy.