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French Potato Salad

French potato salad with white wine vinaigrette—fingerling potatoes are boiled until tender, sliced while warm, then dressed and marinated for a glossy, light salad. Finished with fresh parsley and tarragon for an elegant French presentation.
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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
  

French potato salad base
  • 3 lb fingerling potatoes Use fingerling potatoes for a tender bite that holds shape.
  • 0.25 cup dry white wine For the vinaigrette.
  • 0.25 cup olive oil For the emulsified dressing.
  • 3 tbsp white wine vinegar Adds bright acidity to balance the potatoes.
  • 2 tbsp Dijon mustard Helps thicken and emulsify the vinaigrette.
  • 2 shallots, minced Finely minced so they distribute evenly.
  • 0.25 cup fresh parsley, chopped Added right before serving for freshness.
  • 2 tbsp fresh tarragon, chopped Added right before serving for a fragrant finish.
  • Salt and pepper to taste Season the vinaigrette; adjust at the end if needed.

Equipment

  • 1 Dutch oven

Method
 

Boil and slice the potatoes
  1. Bring a Dutch oven of water to a boil over high heat, then add the fingerling potatoes and boil until tender, about 20 minutes. Drain the potatoes and slice while warm for the best sauce absorption.
Make the white wine vinaigrette
  1. Whisk together the dry white wine, olive oil, white wine vinegar, Dijon mustard, minced shallots, salt, and pepper until the dressing looks smooth and lightly emulsified, about 1 to 2 minutes. Stop and taste, adjusting salt and pepper as needed.
Dress and marinate
  1. Pour the dressing over the warm sliced potatoes and toss gently until all the potatoes are coated. Use a gentle motion so the slices stay intact.
Marinate at room temperature
  1. Let the potato salad marinate at room temperature for 1 hour so the flavors soak in. Cover loosely to prevent drying while you rest it.
Finish and serve
  1. Stir in the chopped parsley and chopped tarragon right before serving. Serve at room temperature for the most balanced flavor.

Notes

Pro tip: slice the potatoes while they’re warm—this helps the white wine vinaigrette cling instead of pooling. Store covered in the refrigerator up to 3 days; it’s best served within that window for texture. Freezing isn’t recommended as the potatoes can become mealy. For a lighter swap, use 1 tbsp less olive oil and replace it with an equal amount of extra white wine (slightly increase the vinegar if needed).