Bring a pot of water to a rolling boil, then add the whole fingerling or baby potatoes and boil until tender, about 20 minutes. You’ll know they’re ready when a knife tip meets little resistance.

Drain the potatoes and slice while still warm. The warmth helps the vinaigrette soak in quickly.

Whisk together the white wine, chicken broth, white wine vinegar, olive oil, Dijon mustard, minced shallots, salt, and pepper until the dressing looks fully combined. Keep whisking until it turns slightly emulsified.

Pour the dressing over the warm potatoes and toss gently to coat. Toss until most slices look lightly glossy.

Let the salad marinate at room temperature for 1 hour. Stir once halfway so all pieces get dressing coverage.

Add the chopped parsley and fresh tarragon just before serving and toss gently. The herbs should look bright and fresh, not wilted.

Serve at room temperature. For best texture, avoid chilling because it can mute the vinaigrette flavor.