White wine, tarragon, and whole-grain mustard lend this potato salad traditional French flavor. Prepare it up to a day ahead.
3 pounds Yukon gold potatoes
1 cup dry white wine
3 tablespoons white wine vinegar
2 tablespoons extravirgin olive oil
1 tablespoon whole-grain Dijon mustard
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/2 cup thinly sliced chives
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh tarragon
How to Make It
Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Slice each potato in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices. Place potato slices in a large bowl.
Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes; sprinkle with chives, parsley, and tarragon. Toss gently to combine. Serve salad warm or chilled.
Thought this potato salad was absolutely delicious! Made a couple small changes based on what I had on hand - used fingerling potatoes, apple cider vinegar, scallions, freeze-dried parsley, and dried tarragon. This recipe has an incredible amount of flavor. I added a dash more salt and pepper. Served this with grilled barbecue pork chops and it was wonderful. Will much prefer to make potato salad this way in the future - definitely a change over the mayonnaise heavy version!
I didn't have fresh tarragon and chives. Just had fresh parsley. But the dried substitution with the warm liquid gave out quite a bit of flavor. I loved the salad. Next time will try to get the fresh herbs.
Omg...I made this recipe to take to a get together and everyone loved it! I'm a vegan and it is hard to find recipes that I can eat and that everyone else can enjoy too. Tarragon makes the dish very flavorful!
Excellent potato salad! I substituted a regular whole grain mustard for the Dijon and dried tarragon for fresh and still loved it! Served it with barbecued fish and corn salad. Used a mixture of red, purple and white baby potatoes cut in half and it looked beautiful!
Delicious! This is such a nice change from the normal mayo-based potato salad. We have eaten it both warm and chilled and it is great both ways--very refreshing cold on a hot summer day. It's an easy, quick and tasty dish.