Go Back

Easy French Potato Salad

This easy French potato salad features warm-sliced fingerling potatoes tossed in a white wine vinaigrette with Dijon dressing. Marinate for 1 hour for a lightly tangy, elegant side salad texture with fresh herbs.
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: 620
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb fingerling or baby potatoes
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
  • 0.5 salt to taste
  • 0.5 pepper to taste
Fresh 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 whole fingerling or baby potatoes until tender, about 20 minutes. You’ll know they’re ready when a knife tip meets little resistance.
  2. Drain the potatoes and slice them while still warm. Arrange them so the cut surfaces are exposed for better vinaigrette soaking.
Make the white wine vinaigrette
  1. Whisk together the white wine, chicken broth, white wine vinegar, olive oil, Dijon mustard, minced shallots, salt, and pepper. Whisk until the vinaigrette looks emulsified and glossy.
Toss and marinate
  1. Pour the dressing over the warm potatoes and toss gently until evenly coated. Keep the potatoes intact while coating every surface.
  2. Let the potato salad marinate at room temperature for 1 hour. The mixture should look more cohesive and slightly glossy as the flavors meld.
Finish and serve
  1. Add the chopped fresh parsley and fresh tarragon just before serving. Stir gently so the herbs stay bright and fragrant.
  2. Serve the French potato salad at room temperature. The salad should taste tangy, lightly mustardy, and herb-forward.

Notes

For the best texture, slice the potatoes while warm so they absorb the Dijon dressing evenly. Store covered in the refrigerator up to 3 days; note the herbs may soften, and you can refresh with more chopped parsley/tarragon before serving. Freezing is not recommended. For a lighter option, use reduced-fat olive-oil vinaigrette ingredients where available, but keep the mustard and vinegar ratios for flavor balance.