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French Potato Salad

French potato salad with warm-sliced fingerling potatoes coated in a white wine vinaigrette. Tossed gently for an elegant, light salad texture—served at room temperature with fresh 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: 520
Ingredients Equipment Method Notes

Ingredients
  

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
  • 0.25 cup fresh parsley, chopped
  • 2 tbsp fresh tarragon, chopped
  • 0.25 Salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 large pot

Method
 

Cook and slice the potatoes
  1. Place the fingerling potatoes in a large pot and cover with water; boil until tender, about 12-20 minutes, until a knife slips in easily. Drain and slice the potatoes while warm.
Make the white wine vinaigrette
  1. In a bowl, whisk together dry white wine, olive oil, white wine vinegar, Dijon mustard, minced shallots, salt, and pepper until smooth and glossy, 30-60 seconds. The mixture should look slightly emulsified.
Dress and marinate
  1. Pour the vinaigrette over the warm sliced potatoes and toss gently to coat evenly. Let the potatoes glisten with dressing rather than break apart.
  2. Let the salad marinate at room temperature for 1 hour, uncovered or lightly covered, so the flavors settle into the potatoes. You should see the potatoes absorb some of the vinaigrette.
Finish and serve
  1. Stir in fresh parsley and fresh tarragon just before serving so the herbs stay bright and fragrant. Fold gently until herbs are evenly distributed.
  2. Serve the French potato salad at room temperature. The salad should be creamy-tender and evenly coated with vinaigrette.

Notes

For the smoothest texture, slice the potatoes while they’re still warm so they soak up the white wine vinaigrette. Refrigerate leftovers in an airtight container up to 3 days; for best texture, bring to room temperature before serving. Freezing is not recommended because the vinaigrette can separate after thawing. Dietary swap: use whole-grain Dijon mustard for a slightly nuttier flavor while keeping the same method.