Ingredients
Method
Cook and slice the potatoes
- Boil the whole fingerling or baby potatoes in simmering water until tender, about 20 minutes, until a knife slides in easily. You’ll see the skins loosen slightly as they finish cooking.
- Drain the potatoes and slice them while still warm. The cut surfaces should look glossy and slightly steamy for better dressing absorption.
Make the white wine Dijon vinaigrette
- Whisk together the white wine, chicken broth, white wine vinegar, olive oil, Dijon mustard, minced shallots, and salt and pepper. Keep whisking until the mixture turns smooth and slightly emulsified.
- Pour the dressing over the warm potatoes and toss gently. The potatoes should be evenly coated without crushing.
Marinate and finish
- Let the potato salad marinate at room temperature for 1 hour. It should look more glossy as the vinaigrette soaks in.
- Add the fresh parsley and fresh tarragon just before serving. The top should look bright green and fragrant against the pale potatoes.
- Serve at room temperature. The salad should hold together with a light, tangy sheen from the Dijon vinaigrette.
Notes
Pro tip: slicing the potatoes while still warm helps the vinaigrette cling so every bite tastes light and tangy. Store covered in the refrigerator up to 3 days; bring to room temperature before serving for the best texture. Freezing isn’t recommended since potatoes and herbs lose quality. For a dairy-free swap, this recipe already is dairy-free—just double-check broth is dairy-free if needed.