Herbed Potato Salad


  • 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


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.

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