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!
How to Cook Fingerling Potatoes
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!
Taste and Texture
Fingerling potatoes are waxy which means it contains less starch and holds its shape well. When cooked, the inside flesh has a 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!
More potato recipes
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)
Fingerling Potatoes with Lemon Herb Dressing
Ingredients
- 2 pounds fingerling potatoes, halved
- 3 tablespoons dijon mustard
- ½ 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
- ½ teaspoon rosemary, chopped
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 6 tablespoons extra-virgin olive oil
Instructions
- 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.
Notes
- 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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RMC says
I made this on sunday and just had the last of it with my lunch three days later…so delicious!
Jessica Gavin says
Hi RMC! So glad that you got to try the recipe and enjoyed it, multiple times!
Judy says
I have never had potatoes with dressing and this sounds flavorful and fresh tasting. I like being able to eat the skin too.
Hey my food scientist friend…Do the different colored potatoes also give you different types of nutrition? I keep reading to include lots of colors of food in our diets.
Thank you for another wonderful recipe.
Jessica Gavin says
I think you will love how easy it is to make and healthy too Judy! I absolutely support adding a variety of different colored fruits and vegetables into your diet. The benefits are from the different phytonutrients in each plant that have incredible nutritional and health benefits!
Davinia savy says
Can i substitute red wine vinegar for a different type of vinegar?
Jessica Gavin says
Yes! White wine vinegar or apple cider vinegar would also work nicely in the recipe.
Cat says
If I want to make ahead of time, should I pour the vinaigrette over the cold, refrigerated potatoes once ready to serve? Or do I warm the potatoes first? Or either?! Thanks!
Jessica Gavin says
Hi Cat- It’s totally up to you on if you want to warm the potatoes, that would be a nice contrast 🙂
Lauren says
I have made this numerous times and it in my absolute favorite. It’s so light and tangy and delicious. Thank you!!
Eliazabeth says
I just made a double batch of the dressing and i tasted the dressing. It seems super salty as is. Is that right – 1/2 tsp salt? Will it’s be less salty once on the potatoes? Thanks!!!!
Jessica Gavin says
Once you add it to the potatoes it will taste less salty, but you can put less in the dressing and then sprinkle more on later.
Toots says
This recipe is absolutely delicious! I love fingerling potatoes…they’re so soft and creamy. And this vinaigrette is so fresh and tangy…I love the combination of the mustard and lemon. I made it for my husband to have with dinner tonight but think it would be amazing at a cookout or as a side dish to any meal. I love that you can eat it warm or cold. Thank you for a new way to serve potatoes!
Judy says
Nice to be able to have them hot or cold and you think of everything with the safety tips. Who doesn’t love a potato recipe and the sauce sounds refreshing. Thank you Jessica!
Jessica Gavin says
You will love this recipe for spring Judy!
tani says
HI Jessica,
My son has dietary restrictions due to his UC could in sub green onions for the shallots or will if affect the taste?
Thanks
Jessica Gavin says
Hi Tani- I would just toss the potatoes with sliced green onions or chives and not cook them.
Liz Vorbeck says
OMG, this is the best potato salad I’ve ever eaten!! The lemon and fresh herbs give this salad an amazing non-potato salad taste!! I served it with baked salmon for guests and they loved it too! Thank you!!
Jessica Gavin says
I love the pairing of the tangy potato salad with baked salmon, yum! Thank you for your feedback, Liz!
Janine Maurer says
I absolutely love these potatoes and have made them numerous times. Everyone loves them as well.
Jessica Gavin says
So happy to hear that you and your loved ones are enjoying the potato recipe, Janine!
Danita Gammon says
Excellent recipe! Followed it to a tee and the fingerlings were perfectly cooked and dressed. It’s a keeper, thank you.
Jessica Gavin says
Thank you for your feedback, Danita! What will you be serving the potatoes with?
Anne says
Could you substitute for dried spices? And if so, do you recommend a conversion amount? Thanks so much.
Jessica Gavin says
Yes, you can use dried herbs. I would reduce all of the fresh herbs by 1/3 to 1/2 the amount for dried. Let me know how it goes!