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.