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French Potato Salad

French potato salad with fingerling potatoes coated in a white wine vinaigrette. Warm-sliced potatoes are tossed, marinated for 1 hour, then finished with fresh parsley and tarragon for a light, elegant side.
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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
  

Fingerling potatoes
  • 3 lb fingerling potatoes Use small potatoes for a classic tender bite.
White wine vinaigrette
  • 0.25 cup dry white wine Provides acidity and the signature French flavor.
  • 0.25 cup olive oil For a silky, emulsified dressing.
  • 3 tbsp white wine vinegar Balances the vinaigrette with sharp tang.
  • 2 tbsp Dijon mustard Helps emulsify and adds mild bite.
  • 2 shallots, minced Minced shallots blend into the vinaigrette.
  • 0.25 cup fresh parsley, chopped Added at the end for freshness.
  • 2 tbsp fresh tarragon, chopped Added at the end for a fragrant finish.
  • 1 Salt and pepper to taste Season in the vinaigrette and adjust before serving.

Equipment

  • 1 Dutch oven

Method
 

Boil and prep the potatoes
  1. Bring a Dutch oven of water to a boil, then boil the fingerling potatoes whole until tender, about 15 to 20 minutes. Drain and slice the potatoes while warm so they absorb the vinaigrette quickly.
Make the white wine vinaigrette
  1. In a bowl, whisk together the dry white wine, olive oil, white wine vinegar, Dijon mustard, minced shallots, salt, and pepper until evenly combined. Continue whisking until the dressing looks smooth and slightly thickened.
Toss and marinate
  1. Pour the vinaigrette over the warm sliced potatoes and toss gently to coat. Keep the potatoes warm while tossing so the dressing clings instead of pooling.
  2. Let the dressed potatoes marinate at room temperature for 1 hour. Stir once halfway through to redistribute the vinaigrette.
Finish and serve
  1. Add the chopped parsley and chopped tarragon and toss again gently. Fold just until the herbs are evenly distributed.
  2. Serve the French potato salad at room temperature. The texture should be tender with a light gloss from the vinaigrette.

Notes

Pro tip: slice the potatoes while still warm—this is what gives a cohesive, lightly coated salad instead of dry bites. Store covered in the refrigerator up to 3 days; bring to room temperature before serving for best flavor. Freezing is not recommended due to the herbs and vinaigrette texture. For a lighter option, use a lighter olive oil (or half olive oil/half olive-oil-based light dressing) to reduce richness while keeping the white wine vinaigrette flavor.