Step by step

Method

4 steps

1. 1

   Halve 2 lb baby potatoes (or leave the tiniest ones whole). Cover with cold salted water, bring to a simmer, and cook 12–15 minutes until a knife slides through easily. Drain well.

2. 2

   While the potatoes cook, whisk 2 tablespoons sherry or red wine vinegar, 1 tablespoon Dijon mustard, ⅓ cup extra-virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper into a sharp vinaigrette.

3. 3

   Toss the warm potatoes with the dressing right away so they absorb it — cold potatoes shrug it off. Let them sit a few minutes.

4. 4

   Fold in 2 thinly sliced scallions, 2 tablespoons chopped parsley, and 1 tablespoon chopped tarragon if you have it. Taste for salt. Serve warm or at room temperature. You want tender French potato salad in a sharp mustard vinaigrette — not a mayonnaise mush or dry underseasoned potatoes.