Ingredients
Method
Cook and slice the potatoes
- Boil the fingerling or baby potatoes until tender, about 20 minutes, keeping the water at a steady simmer. The potatoes are ready when a knife tip slides in easily.
- Drain the potatoes and slice while still warm. Cut them so they can be evenly coated by the dressing.
Make the white wine Dijon vinaigrette
- Whisk together the white wine, chicken broth, white wine vinegar, olive oil, Dijon mustard, minced shallots, salt, and pepper until the vinaigrette looks smooth and glossy. Taste and adjust salt and pepper as needed.
- Pour the dressing over the warm potatoes and toss gently to coat all the slices. Keep tossing just until everything glistens, then stop.
Marinate and finish
- Let the potato salad marinate at room temperature for 1 hour. This resting time helps the vinaigrette soak in.
- Add the fresh parsley and fresh tarragon just before serving, then toss lightly again. The herbs should look bright and fresh rather than wilted.
- Serve at room temperature. The salad should look glossy from the vinaigrette and hold together as individual slices.
Notes
Pro tip: Slice the potatoes while still warm so they absorb the Dijon vinaigrette instead of sitting on top. Refrigerate in a covered container up to 3 days; the salad tastes best after marinating the full hour. Freezing isn’t recommended because potatoes can turn mealy. For a lower-fat swap, use half olive oil and half chicken broth to loosen the dressing while keeping flavor.