Classic French-Style Potato Salad
Waxy potatoes dressed in a sharp tarragon vinaigrette while still warm — no mayo, no fuss, just clean flavors that deepen as it rests.
Ingredients
- 1 ½ lbwaxy potatoes(such as Yukon Gold or fingerling, scrubbed)
- 3 tbspextra-virgin olive oil
- 2 tbsptarragon vinegar(or white wine vinegar)
- ½ tspflaky sea salt(plus more for boiling water)
- ¼ tspblack pepper(freshly ground)
- 1 tbspflat-leaf parsley(finely chopped)
- 1 tspfresh tarragon(finely chopped, optional but recommended)
Method
- 01
Place the potatoes in a medium saucepan, cover with cold salted water by at least 1 inch, and bring to a boil over high heat.
- 02
Reduce heat to a steady simmer and cook until a knife slides through the thickest potato with no resistance, 15–18 minutes. Drain and let cool just until handleable — not fully cold.
- 03
Slice the potatoes into rounds about ½ inch thick and arrange in a single loose layer in a wide serving bowl.
- 04
Whisk together the 3 tbsp olive oil and 2 tbsp tarragon vinegar in a small bowl until emulsified.
- 05
Pour the dressing over the warm potato slices so they absorb it as they cool. Season with the ½ tsp flaky sea salt and ¼ tsp black pepper.
- 06
Scatter over the 1 tbsp parsley and 1 tsp fresh tarragon, then fold gently once or twice — you want the slices coated, not broken.
- 07
Cover and let the salad rest at room temperature for at least 2 hours before serving. Taste and adjust salt and vinegar just before bringing to the table.
Adapted from public domain & community sources