Go Back

Easy French Potato Salad

Easy French potato salad with a tangy white wine vinaigrette and warm-tossed tender potatoes. Sliced fingerlings absorb Dijon dressing for a light, herb-fresh side dish.
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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb fingerling or baby potatoes
White wine 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
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Fresh herbs
  • 0.25 cup fresh parsley, chopped
  • 2 tbsp fresh tarragon, chopped

Equipment

  • 1 Dutch oven

Method
 

Boil and slice the potatoes
  1. Bring a Dutch oven of water to a boil and cook the whole fingerling or baby potatoes until tender, about 20 minutes, with a steady simmer (large bubbles). The potatoes should be easily pierced with a knife.
  2. Drain the potatoes and slice them while still warm so they can absorb the dressing quickly. Keep them in a single layer to avoid steaming over.
Make the Dijon white wine vinaigrette
  1. Whisk together the white wine, chicken broth, white wine vinegar, olive oil, Dijon mustard, shallots, salt, and pepper until the dressing looks smooth and emulsified. The shallots should be evenly distributed.
Toss, marinate, and finish
  1. Pour the vinaigrette over the warm sliced potatoes and toss gently until every piece looks lightly glossy. Keep the slices intact and avoid aggressive stirring.
  2. Let the potato salad marinate at room temperature for 1 hour so the flavors soak in and the dressing thickens slightly. The surface should look glistening.
  3. Add the fresh parsley and fresh tarragon just before serving so the herbs stay bright and fragrant. Toss once more gently to coat.
  4. Serve at room temperature for the best herb flavor and creamy-tender texture. Plate so the potatoes and herbs are visible on top.

Notes

Pro tip: slice the potatoes while still warm and toss immediately—this is what gives you that classic vinaigrette-coated sheen. Refrigerate in a covered container for up to 3 days; the flavor improves slightly after chilling, but add parsley and tarragon right before serving. Freezing is not recommended due to herb and potato texture. For a lighter option, use part-skim chicken broth and reduce olive oil by 1–2 tbsp (keep the vinaigrette emulsified by whisking well).