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French Potato Salad with White Wine and Tarragon

photo: Scott Phillips

Servings: 4

A mustard vinaigrette and fresh tarragon puts a lighter, brighter spin on potato salad.


  • 1 lb. fingerling potatoes, halved
  • 2 Tbs. dry white wine
  • 1 Tbs. white wine vinegar, more to taste
  • 1 Tbs. minced shallot
  • 1-1/2 tsp. Dijon mustard
  • 1 tsp. minced garlic
  • 1/4 tsp. granulated sugar
  • Kosher salt
  • 3 Tbs. extra-virgin olive oil
  • Freshly ground black pepper
  • 3 Tbs. sliced scallions
  • 2 tsp. thinly sliced chives
  • 1 tsp. minced fresh tarragon

Nutritional Information

  • Calories (kcal) : 190
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Sodium (mg): 510
  • Carbohydrates (g): 20
  • Fiber (g): 2
  • Sugar (g): 1
  • Protein (g): 3


  • Put the potatoes in a pot of cold, well-salted water. Bring to a boil, and cook until tender, about 10 minutes. Drain and transfer to a clean kitchen towel to dry.
  • In a medium bowl, combine the wine, vinegar, shallot, mustard, garlic, sugar, and 1/2 tsp. salt. Whisk in the oil and season to taste with pepper. Add the potatoes, toss gently, and let sit for 5 minutes.
  • Just before serving, stir in the scallions, chives,and tarragon; season to taste with salt and more vinegar.


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