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Easy French Potato Salad

Easy French potato salad with warm-sliced fingerling potatoes tossed in a white wine vinaigrette and Dijon dressing. The potatoes soak up herb-forward flavor, then finish with parsley and tarragon right before serving for a light, elegant side.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb fingerling or baby potatoes Use whole potatoes for even cooking.
Vinaigrette
  • 0.25 cup white wine
  • 0.25 cup chicken broth
  • 0.25 cup white wine vinegar
  • 0.333 cup olive oil
  • 2 tbsp Dijon mustard
  • 2 shallots, minced
  • Salt and pepper to taste Season as desired.
Herbs
  • 0.25 cup fresh parsley, chopped
  • 2 tbsp fresh tarragon, chopped

Equipment

  • 1 Dutch oven

Method
 

Boil and slice the potatoes
  1. Boil the fingerling or baby potatoes whole until tender, about 20 minutes. Visual cue: pierce with a fork and it should slide in easily.
  2. Drain and slice the potatoes while still warm. Visual cue: keep slices slightly thick so they hold up while soaking in vinaigrette.
Make the white wine Dijon vinaigrette
  1. Whisk together the white wine, chicken broth, white wine vinegar, olive oil, Dijon mustard, minced shallots, salt, and pepper. Visual cue: whisk until the dressing looks glossy and evenly combined.
Dress and marinate
  1. Pour the dressing over the warm potatoes and toss gently. Visual cue: the potatoes should look evenly coated with glistening vinaigrette.
  2. Let the salad marinate at room temperature for 1 hour. Visual cue: flavors deepen as the potatoes absorb dressing without becoming mushy.
Finish and serve
  1. Add the fresh parsley and fresh tarragon just before serving and toss to combine. Visual cue: green herbs should look bright and fresh.
  2. Serve the French potato salad at room temperature. Visual cue: dressing should cling lightly to the sliced potatoes.

Notes

For the best texture, slice the potatoes while still warm so they absorb the vinaigrette quickly. Store covered in the refrigerator up to 3 days; bring to room temperature before serving. Freezing is not recommended because potatoes and herbs lose texture after thawing. For a lighter option, use reduced-sodium chicken broth and taste the seasoning before adding extra salt.