Fingerling Potato Salad
Elevate your side dish game with this irresistibly fresh and flavorful Fingerling Potato Salad! Featuring tender, fork-tender fingerling potatoes tossed in a zesty Dijon mustard vinaigrette, this salad is perfectly balanced with the sweetness of honey, the tang of red wine vinegar, and the vibrant aroma of minced garlic. A medley of fresh herbs—parsley, dill, and scallions—adds a refreshing burst of color and flavor, making it an ideal choice for picnics, potlucks, or weeknight dinners. Ready in just 30 minutes, this versatile potato salad can be served warm, at room temperature, or chilled, offering customizable enjoyment for any occasion. Whether you’re looking for a lighter twist on classic potato salads or a crowd-pleasing companion to grilled mains, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1.5 pounds fingerling potatoes
- 1 teaspoon coarse kosher salt
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon honey
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 2 scallions, thinly sliced
- 0.5 teaspoon ground black pepper
Instructions
Rinse the fingerling potatoes thoroughly to remove any dirt. Cut them in half lengthwise if they are large.
Place the potatoes in a large pot, cover them with cold water, and add the coarse kosher salt. Bring the water to a boil over medium-high heat.
Reduce the heat to medium and simmer the potatoes for about 15-20 minutes, or until they are fork-tender. Do not overcook.
While the potatoes are cooking, prepare the mustard vinaigrette. In a small mixing bowl, whisk together the olive oil, Dijon mustard, red wine vinegar, minced garlic, honey, and ground black pepper until well combined.
Once the potatoes are cooked, drain them and allow them to cool slightly until they are warm but not hot to the touch.
Transfer the warm potatoes to a large serving bowl. Drizzle the mustard vinaigrette over the potatoes and gently toss to coat them evenly.
Add the chopped parsley, dill, and sliced scallions to the bowl. Toss again to combine, ensuring the herbs and dressing are evenly distributed.
Serve the potato salad warm, at room temperature, or chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2336 mg | 102% | |
| Total Carbohydrate | 129.8 g | 47% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 12.4 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3124 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
