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Herb Potato Salad

This Herb Potato Salad recipe features tender small white potatoes tossed in a vibrant, emulsified dressing made with white wine, chicken stock, lemon juice, garlic, and Dijon mustard. Fresh red onion, tarragon, and parsley add aromatic freshness. The salad is designed to be chilled for optimal flavor blending, resulting in a refreshing and savory side dish perfect for any gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: French
Calories: 591
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds small white boiling potatoes
  • Kosher salt
  • 2 tablespoons good dry white wine
  • 2 tablespoons chicken stock
  • 2 tablespoons lemon juice
  • 2 garlic cloves minced
  • 1/2 teaspoon Dijon mustard
  • Freshly ground black pepper
  • 2/3 cup good olive oil
  • 1/4 cup red onion finely diced
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh flat-leaf parsley

Equipment

  • 1 Large Pot For boiling potatoes.
  • 1 Colander For draining and steaming potatoes.
  • 1 Whisk For emulsifying the dressing.
  • 1 Large Bowl For mixing the salad.
  • 1 Chef's Knife & Cutting Board For dicing onion, chopping herbs, and cutting potatoes.

Method
 

  1. Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
  2. Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
  3. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Notes

Achieving the perfect potato texture is key; avoid overcooking to prevent mushiness, as they continue to cook with residual heat during steaming. The steaming step after draining is crucial for a fluffy, non-watery potato. When making the dressing, slowly whisk in the olive oil to create a stable emulsion, ensuring a creamy texture that coats the potatoes beautifully. Taste and adjust seasoning generously, especially salt and pepper, as potatoes absorb a lot of flavor. Allowing the salad to chill for a few hours is vital for the flavors to meld, transforming it into a more cohesive and delicious dish. Serve at room temperature or chilled for best results.