Go Back

French Potato Salad

French Potato Salad with a white wine vinaigrette: warm fingerling potatoes are sliced and tossed until glossy, then marinated for a tender, lightly dressed texture. This elegant French-style light salad is finished with fresh parsley and tarragon right before serving.
Print Recipe Pin Recipe
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: 540
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and vinaigrette
  • 3 lb fingerling potatoes
  • 0.25 cup dry white wine
  • 0.25 cup olive oil
  • 3 tbsp white wine vinegar
  • 2 tbsp Dijon mustard
  • 2 shallots, minced
  • 0.25 cup fresh parsley, chopped
  • 2 tbsp fresh tarragon, chopped
  • 0.25 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and slice the potatoes
  1. Boil the fingerling potatoes in water in a Dutch oven until tender, about 20 minutes, with a rolling simmer. Drain and slice while warm so the potatoes soak up the vinaigrette.
Make the white wine vinaigrette
  1. Whisk together the dry white wine, olive oil, white wine vinegar, Dijon mustard, minced shallots, salt, and pepper until smooth and slightly emulsified, about 1-2 minutes. Stop whisking once the dressing looks glossy.
Toss and marinate
  1. Pour the white wine vinaigrette over the warm potatoes and toss gently to coat all slices. The potatoes should look shiny and lightly dressed.
Rest at room temperature
  1. Let the salad marinate at room temperature for 1 hour. During resting, give it one gentle toss once so the flavor distributes evenly.
Finish and serve
  1. Add the fresh parsley and fresh tarragon and toss just until combined. Serve at room temperature for the best texture and herb aroma.

Notes

Pro tip: slicing the potatoes while warm helps the vinaigrette cling instead of pooling. Store covered in the refrigerator up to 3 days; let come back to room temperature before serving. Freezing is not recommended because the potatoes may become watery. For a dairy-free option, this recipe already fits; for a mustard swap, use whole-grain Dijon-style mustard if preferred.