A flavorful lemon herb fingerling potato salad, a perfect side dish to compliment any meal! The tender potatoes are tossed in tangy, herbaceous vinaigrette.
Everyone loves a classic potato salad made with the traditional mayonnaise and relish base. However, if you are looking for a lighter version then preparing a flavorful vinaigrette is an excellent option! For a fast side dish that won’t leave you in eater’s remorse, try this lemon herb fingerling potato salad recipe.
Whenever I see fingerling potatoes in the market (which is typical during the summer and early fall) I like to find new ways to enjoy these interesting shaped tubers. They can come in various colors, and I especially like that they are petite in size, so you don’t have to peel each one because of its thin skin. The less work, the better!
Fingerling potatoes have a more waxy texture which means it contains less starch and holds its shape well after cooking. I like how they almost pop in your mouth with each bite and because they have a buttery flavor and creamy texture.
To make the dressing light and refreshing, I used freshly squeezed lemon juice, red wine vinegar and Dijon mustard for some acidic notes and extra virgin olive oil to add creaminess. Fresh herbs like rosemary, thyme and parsley add nice garden aromatics to the salad. A touch of honey and shallots add a sweet and savory balance to the vinaigrette.
The boiled fingerling potatoes are then tossed in the vinaigrette, and you are ready to eat! This lemon herb fingerling potato salad is an excellent side dish to serve with entrees like grilled cedar plank salmon or Santa Maria style tri-tip.
What are Fingerling potatoes?
Fingerling potatoes are easy to spot at the market because their name corresponds with their characteristic oblong finger-like shape. They are typically smaller tubers that are harvested when fully mature, 2-4 inches in length and come in various colors (red, purple, orange and white), which can make your dishes, even more, eye-catching. The potato has a waxy and firm texture, which means they do not fall apart easily after they are cooked and have more of a tender bite versus a more starchy russet potato. I like that the skin is thin, so you don’t have to peel the potato before eating. The flavor is buttery and earthy, which lends nicely to boiling, roasting and pan frying. (Source: Potatoes Goodness Unearthed)