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French Potato Salad

French potato salad tossed with a white wine vinaigrette for a light, elegant side. Fingerling potatoes are boiled tender, sliced warm, marinated for 1 hour, then finished with 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
  

Fingerling potatoes
  • 3 lb fingerling potatoes
White wine vinaigrette
  • 0.25 cup dry white wine
  • 0.25 cup olive oil
  • 3 tbsp white wine vinegar
  • 2 tbsp Dijon mustard
  • 2 shallots, minced
  • 1 Salt to taste
  • 1 pepper to taste
Herbs
  • 0.25 cup fresh parsley, chopped
  • 2 tbsp fresh tarragon, chopped

Equipment

  • 1 sheet pan
  • 1 large pot

Method
 

Boil and slice the potatoes
  1. Bring a large pot of water to a boil and cook the fingerling potatoes whole until tender, about 20 minutes, then drain.
  2. While the potatoes are still warm, slice them and spread them briefly on a sheet pan so they can steam off excess moisture.
Make the white wine vinaigrette
  1. In a bowl, whisk together the dry white wine, olive oil, white wine vinegar, Dijon mustard, minced shallots, salt, and pepper until smooth.
Toss and marinate
  1. Pour the vinaigrette over the warm sliced potatoes and toss gently until evenly coated.
  2. Let the potato salad marinate at room temperature for 1 hour.
Finish and serve
  1. Before serving, stir in the chopped parsley and chopped tarragon.
  2. Serve at room temperature for the best texture and flavor.

Notes

Pro tip: slicing the potatoes while still warm helps them absorb the white wine vinaigrette without turning dry. Store in the refrigerator up to 3 days; the flavors improve slightly as it chills. Freezing is not recommended since the potatoes can become watery. For a lighter take, use 3/4 olive oil amount and add 1–2 tbsp extra white wine vinegar to keep it tangy with less fat.