Ingredients
Equipment
Method
Boil and slice the potatoes
- Bring a pot of water to a boil, add the fingerling potatoes, and boil until tender, 20 minutes, until a knife slips in easily. Drain the potatoes and slice while warm for better vinaigrette absorption.
Make the white wine vinaigrette
- Whisk the dry white wine, olive oil, white wine vinegar, Dijon mustard, minced shallots, salt, and pepper until smooth and slightly thickened, 2 minutes, until the mixture looks emulsified and glossy.
Toss and marinate
- Pour the vinaigrette over the warm sliced potatoes and toss gently until evenly coated and shiny, 3 minutes. Let the salad marinate at room temperature for 1 hour so the dressing permeates the potatoes.
Finish and serve
- Stir in the chopped parsley and chopped tarragon just before serving, 2 minutes, so the herbs stay bright. Serve at room temperature.
Notes
For the best texture, slice the potatoes while they’re still warm so they soak up the white wine vinaigrette and develop a light, glossy coating. Refrigerate in an airtight container for up to 3 days; freeze is not recommended because herbs and potatoes can break down. Dietary swap: use a gluten-free Dijon mustard if needed to keep the recipe gluten-free.