French Potato Salad with Tarragon Vinaigrette

Forget the gloppy mayo-based stuff. This French-style potato salad is all about warm red-skinned potatoes dressed in a sharp tarragon vinaigrette while they’re still hot enough to absorb every drop.

The vinaigrette is simple: white wine vinegar, olive oil, grainy or Dijon mustard, and dried tarragon whisked together. That’s it. The mustard emulsifies the dressing so it clings to the potato slices instead of pooling at the bottom of the bowl. Tossing it with warm potatoes is the single most important step. Hot starch acts like a sponge and pulls the vinaigrette right into the flesh of each slice.

A full cup of fresh parsley and chopped red onion add color and bite. The parsley isn’t a garnish here. It’s a major flavor player, so don’t cut back on it.

Dry the potatoes in the pan over medium heat for a minute after draining. Waterlogged potatoes dilute the dressing and make everything taste flat.

Chef Tips

• Slice the potatoes about ¼ inch thick while still warm. They absorb more dressing than chunky wedges, and the uniform thickness looks clean on the plate.
• Let the salad sit at room temperature for at least an hour before serving. The flavors need time to marry. It’s even better the next day.
• This keeps in the fridge for up to 3 days and actually improves with time as the potatoes absorb more vinaigrette.
• Use small red potatoes and leave the skins on. The skins hold the slices together and add a nice texture contrast.

Variations

• Use fresh tarragon instead of dried (triple the amount) when it’s in season for a more vibrant herbal punch.
• Add chopped cornichons or capers for a briny, pickled accent.
• Toss in some blanched green beans or halved cherry tomatoes for a salade Nicoise-inspired version.