Fingerling potatoes drizzled with a lemon herb dressing, a delicious side dish that compliments any meal. Tangy vinaigrette with fresh thyme, rosemary, and Dijon mustard brings out their earthy flavors.
This fingerling potatoes recipe is ready in just 20 minutes! Everyone loves a classic potato salad made with the traditional mayonnaise and relish base. However, if you’re looking for a lighter version with creamy fingerlings, then preparing a simple vinaigrette is an excellent option.
For a side dish with fresh seasonings and bold flavors, this recipe will have guests scooping for seconds. Let’s get going, so you can eat!
Typically you can find fingerlings in the market during the spring to early fall season. They come in various colors like gold, purple and red, and are petite in size. You don’t have to peel either because of its thin skin. The less work, the better!
How to Cook Fingerling Potatoes
- Taste and Texture: Fingerling potatoes are waxy which means it contains less starch and holds its shape well. When cooked, the inside flesh has slightly sweet and buttery flavor and a creamy texture.
- Oven Roasted: Cooking fingerling potatoes in the oven is a simple method using dry-heat from the air to yield crispy skin. All you have to do is preheat the oven to 400°F, add the oil, then season with salt and pepper and roast on a sheet pan until browned. Around one hour of cook time. I like to use this method for my crispy garlic roasted potatoes.
- Boiled: This method allows you to cook and tenderize the skin within minutes. I always start the potatoes in cold water, bring it to a boil then reduce to a simmer in water between 185°F to 205°F. This prevents the potatoes from overcooking and breaking apart. This method does not work well for mashing the fingerling potatoes because the texture is too creamy, versus light and fluffy compared to russet potatoes.
The boil and simmer method is used for this fingerling potato salad recipe.
To make the dressing light and refreshing, I used freshly squeezed lemon juice, red wine vinegar and Dijon mustard for some acidic notes. Extra virgin olive oil is added for creaminess.
Fresh herbs like rosemary, thyme, and parsley add garden aromatics to the salad. A touch of honey and shallots add a sweet and savory balance to the vinaigrette.
Now that potatoes have been boiled and slightly cooled it’s time to toss in the lemon herb dressing! You can also just drizzle the dressing on top. I like to serve the potato salad warm. However, it can be refrigerated if you are meal prepping for the day before.
Because the dressing does not contain mayonnaise or eggs, the potato does not need to be kept cool if serving in warm weather. Make sure to follow these picnic and barbecue food safety tips for any food that you are enjoying outside or serving for longer periods of time.
The tangy yet creamy vinaigrette adds bold and fresh flavors for a soon to be highly requested side dish. What will you serve these fingerling potatoes with at your next gathering? Let me know in the comments section below, or I can give you a few of my pairing suggestions, I’m here to help!
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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 before eating. The flavor is buttery and earthy, which lends nicely to boiling, roasting and pan frying. (Source: Potatoes Goodness Unearthed)
- 2 pounds fingerling potatoes , halved
- 3 tablespoons dijon mustard
- 1/2 teaspoon honey
- 1 teaspoon lemon juice
- 1 teaspoon lemon peel , freshly grated
- 2 tablespoons red wine vinegar
- 2 tablespoons shallots , minced
- 2 tablespoons parsley , chopped
- 1 teaspoon thyme , chopped
- 1/2 teaspoon rosemary , chopped
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 6 tablespoons olive oil , extra-virgin
- Place potatoes in a large pot, covered with 1 inch of cold water, add 1 tablespoon of salt to the water.
- Bring to a boil, then reduce to a simmer on medium-low heat and cook until potatoes are fork tender, about 15 to 20 minutes.
- Drain potatoes and set aside.
- In a large bowl, whisk together mustard, honey, lemon juice, peel, vinegar, shallots, parsley, thyme, rosemary, salt, pepper and olive oil. Adjust seasoning as needed.
- Add warm potatoes to the dressing and stir to combine.
- Serve at room temperature, can be refrigerated and served up to one day after preparing.
1. If fingerling potatoes are not available you can use red, purple, yellow or white baby potatoes (or a combination of all).
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