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French Potato Salad

French potato salad with warm-slice fingerlings and a white wine vinaigrette that coats every bite. Tender potatoes tossed gently and marinated for 1 hour so the flavors soak in for an elegant, light side dish.
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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 whole fingerlings for tender, bite-sized pieces.
white wine vinaigrette
  • 0.25 cup dry white wine For a classic, mellow vinaigrette flavor.
  • 0.25 cup olive oil Choose extra-virgin for best aroma.
  • 3 tbsp white wine vinegar Balances the richness of the oil.
  • 2 tbsp Dijon mustard Helps emulsify the dressing.
  • 2 shallots, minced Minced fine for even distribution.
  • 0.25 cup fresh parsley, chopped Add near the end for fresh flavor and color.
  • 2 tbsp fresh tarragon, chopped Adds a signature French herbal note.
  • 0.25 salt and pepper to taste Season in the vinaigrette to match your preference.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Boil and slice the potatoes
  1. Boil the fingerling potatoes whole in salted water until tender, about 20 minutes. Drain them and slice while warm so the surface can absorb vinaigrette.
Make the white wine vinaigrette
  1. Whisk together the dry white wine, olive oil, white wine vinegar, Dijon mustard, minced shallots, salt, and pepper. Whisk until smooth and evenly combined, with no mustard streaks.
Toss and marinate
  1. Pour the vinaigrette over the warm sliced potatoes and toss gently to coat all sides. Keep tossing just until glossy so the potatoes stay intact.
Rest at room temperature
  1. Let the potato salad marinate at room temperature for 1 hour. The potatoes will absorb the dressing as it cools slightly.
Finish and serve
  1. Add the chopped parsley and chopped tarragon and toss gently again. Serve at room temperature for the best herb aroma.

Notes

Pro tip: slice the potatoes while warm and toss right away—this helps the vinaigrette cling instead of pooling. Store covered in the refrigerator up to 3 days; bring to room temperature before serving for the most balanced flavor. Freezing isn’t recommended since the texture changes after thawing. For a lighter option, use half the olive oil (and replace with more white wine) while keeping the vinegar and Dijon amounts the same.