Ingredients
Equipment
Method
Boil and slice the potatoes
- Bring a pot of water to a boil, then add the fingerling potatoes and cook until tender, about 20 minutes at a steady boil with visible bubbling. Drain the potatoes and slice them while warm so the starch helps the vinaigrette cling.
Make the white wine vinaigrette
- Whisk together the dry white wine, olive oil, white wine vinegar, Dijon mustard, minced shallots, salt, and pepper until smooth and glossy. Keep whisking until the mixture looks evenly emulsified.
Dress and marinate
- Pour the vinaigrette over the warm sliced potatoes and toss gently so the potatoes are evenly coated without breaking. Let the dressed potatoes stand at room temperature for 1 hour to marinate.
Finish and serve
- Add the chopped parsley and chopped tarragon, then toss briefly to distribute the herbs. Serve at room temperature so the salad tastes balanced and light.
Notes
Pro tip: Slice the potatoes while warm and toss immediately with the vinaigrette—this is what gives the salad its classic glossy coating. Store in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving. Freezing isn’t recommended because potatoes and herbs can lose texture. For a lighter option, use part-skim Dijon-style mustard and keep the olive oil to the minimum stated.