An Easy Potato Salad Recipe for Warm Weather Celebrations

Trying to pick a favorite potato salad is like trying to choose a favorite movie. It all depends on the mood you’re in, who will be enjoying it with you, and what else is being served with it. Sometimes you like it full of olives, relish, celery, and mustard dressing; other occasions call for a super simple dish with just a little bit of mayo, salt, pepper, and egg. Then there’s the rustic red potato with bacon and blue cheese as another option. There are possibly as many versions of potato salad as there are varieties of Elvis in Las Vegas. However, as spring and summer herald cookouts, beautiful lawns, and garden parties, this easy potato salad recipe is my favorite.

Chablis Potato Salad Ingredients

Something about Chablis potato salad just sounds a little bit fancy, a little bit unexpected, and a little bit frivolous. It makes me think of the sort of dish that was probably served to the wedding party in Steel Magnolias. From a practical standpoint, this easy potato salad recipe a wonderful spring and summer dish because there is no mayonnaise or egg, which makes it very friendly for outdoor events and potluck parties. From a completely indulgent standpoint, the crisp flavor of the Chablis wine makes this dish seem like it’s meant for an elegant affair or an old-fashioned lawn party. It certainly is a beautiful salad with the red skin of the new potatoes and the clear glaze of the vinegar-wine dressing.

Chablis Potato Salad Preparation

Be sure to save a bit of the fresh parsley to sprinkle across the top prior to serving, as it provides such a crisp garnish and perfect flavor pairing. You can also experiment with the shape of the potatoes as you prepare this easy potato salad recipe. Originally it instructed to boil the whole potatoes then slice into a bowl and toss with Chablis, then dressing. Although the slices are pretty and arrange well in a shallow oval dish, I never liked trying to slice the hot potatoes. Instead, I cut the potatoes into bite size chunks before boiling, which is easier handle and reduces the boiling time. If you have a steamer, it does work well to slice them into a steam pan and quickly cook that way.

How to Make This Chablis Potato Salad

Chablis Potato Salad

By Marie Powell

Makes 6 servings
Prep Time: 30 minutes
Chill Time: 4 hours

I’ve always thought Chablis potato salad paired well with chicken dishes, and I recently served it with Caribbean Chicken which was a great flavor combo and also helped with kitchen logistics. I was able to completely make the potato salad and put the marinade on the chicken the night before the party. Then, all I had to do before the party was quickly cook off the chicken, arrange them on a nice platter, and set the potato salad out to serve. Who could ask for more than an easy, inexpensive meal that’s also delicious?


  • 1 pound small red potatoes
  • 12 cup Chablis or dry white wine
  • 14 cup vegetable oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 14 teaspoon dry tarragon leaves
  • 1 tsp white pepper
  • 14 cup sliced green onion (reserve some for garnish)
  • 14 cup minced fresh parsley (reserve some for garnish)


  1. Wash potatoes, then cut into quarters. Boil approximately 8 minutes until tender, then drain and place in a bowl.
  2. Add wine. Toss and let stand 10 minutes.
  3. Combine oil and next 5 ingredients (white wine vinegar, Dijon mustard, salt, tarragon leaves, and white pepper). Stir well. Pour over potatoes.
  4. Add parsley and onion. Toss gently and chill at least 4 hours or overnight.
  5. Garnish with remaining parsley and green onion if desired.

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Marie Powell
Marie Powell

Marie Powell grew up eating pecans, fresh fruits and vegetables, and homemade meals in rural southern Georgia. Thanks to her family's tradition of military service and the generosity and diversity of her friends, her culinary influences also come from Taiwan, Greece, and the Middle East. A graduate of the University of Georgia, she learned about food prep, storage, and presentation during her time as UGA's catering manager. Marie now lives in Phoenix with her daughter, Sophie, who has inspired her to learn more about adapting recipes for food allergies and intolerances, and their tortoise, Elizabeth, whose favorite food is dandelion greens.