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Classic French Potato Salad

A light and zesty potato salad that beautifully combines fresh herbs and a tangy vinaigrette, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

Potatoes
  • 2 pounds waxy potatoes (like red bliss or Yukon Gold) Choose potatoes that hold their shape after boiling.
Dressing
  • 1/4 cup dry white wine or vermouth Splash over hot potatoes to enhance flavor absorption.
  • 1/4 cup white wine vinegar or champagne vinegar Provides a sharp, clean acidity; avoid distilled white vinegar.
  • 1 tablespoon Dijon mustard Acts as an emulsifier for the dressing.
  • 1/2 cup extra virgin olive oil For a silky consistency in the vinaigrette.
Herbs
  • 2 tablespoons fresh parsley, chopped Essential for flavor.
  • 2 tablespoons fresh chives, chopped Brings vibrant color and flavor.
  • 1 tablespoon fresh tarragon, chopped Adds a slight anise note.
Shallots
  • 1 medium shallot, finely minced Provides a mild, sweet onion flavor.

Method
 

Preparation
  1. Wash and cut the potatoes into uniform bite-sized pieces.
  2. Boil the potatoes in salted water until fork-tender, about 15-20 minutes.
  3. Drain the potatoes and immediately toss with the dry white wine or vermouth while hot to absorb the flavor.
Dressing
  1. In a large bowl, whisk together the white wine vinegar, Dijon mustard, and olive oil.
  2. Add the shallots and let them marinate in the dressing for a few minutes.
  3. Fold in the fresh herbs.
Assembly
  1. Add the warm potatoes to the dressing and gently toss to coat.
  2. Let the salad sit for at least 30 minutes to allow flavors to meld.

Notes

For best results, serve at room temperature. Refresh with a splash of vinegar or olive oil if storing leftovers.