Ingredients
Equipment
Method
Cook and slice potatoes
- Boil fingerling potatoes in salted water until tender, about 20 minutes, then drain thoroughly.
- Slice the potatoes while warm, then transfer them to a mixing area so they can absorb the vinaigrette.
Make the white wine vinaigrette
- Whisk together dry white wine, olive oil, white wine vinegar, Dijon mustard, minced shallots, and salt and pepper until the dressing looks smooth and slightly glossy.
Dress and marinate
- Pour the vinaigrette over the warm potatoes and toss gently so the surfaces are evenly coated.
- Let the salad marinate at room temperature for 1 hour so the potatoes take on tangy, Dijon flavor.
Finish and serve
- Add chopped parsley and chopped tarragon and toss gently to distribute the herbs.
- Serve the French potato salad at room temperature for the best herb-forward flavor and silky coating.
Notes
For the closest French-style result, toss the potatoes with the vinaigrette while they’re still warm so the dressing clings instead of pooling. Store covered in the refrigerator up to 3 days; let sit at room temperature 10–15 minutes before serving. Freezing isn’t recommended because the potatoes and vinaigrette texture can turn watery. Dietary swap: for a dairy-free option this recipe already is, just ensure your Dijon is dairy-free if you need to avoid any additives.
