# 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.

_Salad · French_

Prep: 15 min · Cook: 20 min · Total: 35 min · Yields: 4 servings

## Ingredients

- 1 ½ lb waxy potatoes (such as Yukon Gold or fingerling, scrubbed)
- 3 tbsp extra-virgin olive oil
- 2 tbsp tarragon vinegar (or white wine vinegar)
- ½ tsp flaky sea salt (plus more for boiling water)
- ¼ tsp black pepper (freshly ground)
- 1 tbsp flat-leaf parsley (finely chopped)
- 1 tsp fresh tarragon (finely chopped, optional but recommended)

## Instructions

1. 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.
2. 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.
3. Slice the potatoes into rounds about ½ inch thick and arrange in a single loose layer in a wide serving bowl.
4. Whisk together the 3 tbsp olive oil and 2 tbsp tarragon vinegar in a small bowl until emulsified.
5. 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.
6. Scatter over the 1 tbsp parsley and 1 tsp fresh tarragon, then fold gently once or twice — you want the slices coated, not broken.
7. 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.

## Tip

> Dress the potatoes while they're still warm — the starch is porous and drinks up the vinaigrette. Cold potatoes form a waxy skin that repels oil and leaves the dressing pooled at the bottom of the bowl.

Tags: vegetarian, vegan, make-ahead, gluten-free, summer

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Source: https://www.gutenberg.org/ebooks/10136