This fingerling potato salad with lemon herb dressing complements any meal. Whether you’re hosting a summer barbecue or a family dinner, this vibrant and flavorful side dish will impress your guests and leave them craving more.
Recipe Science
- Fingerlings are waxy types of potatoes with low starch that hold their shape well. They have a sweet, buttery flavor and creamy texture.
- To retain the potato’s structure, start them in cold water, bring them to a boil, and then simmer them at 185°F (96ºC) until tender.
- Use Dijon mustard and extra virgin olive oil to create a creamy, emulsified dressing. The mustard helps the oil and acidic ingredients blend smoothly and prevents separation.
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Featured Comment 26
“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!”—Liz V.
Why It Works
This fingerling potato salad recipe is ready in just 20 minutes! Everyone loves a classic American potato salad made with the traditional mayonnaise and relish base. However, if you’re looking for a lighter version with slender fingerlings, then preparing a simple vinaigrette is an excellent option.
I tenderize the potatoes in salted boiling water so that the flesh becomes creamy. Tossed in a tangy lemon herb dressing, this fingerling potato recipe will have guests asking for seconds.
Ingredients You’ll Need
- Potatoes: Fingerlings have a slightly sweet and buttery flavor and a creamy texture. They are in season from spring to early fall and come in various colors, such as gold, purple, and red. They are petite in size and don’t require peeling.
- Mustard: Dijon mustard adds a tangy flavor and creaminess to the vinaigrette.
- Sweetener: A small amount of honey balances the pungency of the ingredients.
- Citrus: Fresh lemon zest and juice add a bright and sour taste to the dressing.
- Vinegar: Apple cider vinegar adds a mild pungency to the vinaigrette.
- Alliums: Minced shallots provide both onion and fresh garlic notes.
- Herbs: Chopped parsley, thyme, and rosemary add a robust herb flavor to the dressing.
- Seasoning: Salt and pepper enhances the savory taste of the potatoes.
- Oil: Fruity extra-virgin olive oil adds a gourmet flavor and richness to the potato salad.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This fingerling potato salad recipe is easy to customize! Try these simple yet flavorful substitutions:
- Potato Options: If fingerlings are out of season, other kinds of potatoes can be used. Try baby Yukon golds, white or red baby potatoes, or sweet potatoes.
- Mustard Substitutes: Mix in some grainy mustard for bursts of pungent flavor. Yellow mustard can be used, and it has a milder taste but less dimension. Try some spicy brown mustard for a lingering heat.
- Oil Swaps: Instead of olive oil, try other neutral-tasting types of cooking oil, like avocado oil or sunflower oil.
- Vinegar: Use champagne vinegar, red wine, or white wine vinegar.
- Sweetener Swap: Maple syrup, agave, granulated sugar, or brown sugar works well.
- Herbs: Add fresh, fine herbs like tarragon, chives, or basil.
- Seasoning: To enhance the flavor of the dressing, add garlic powder, onion powder, and sweet or smoked paprika.
How to Make Fingerling Potato Salad
Step 1: Cook the Potatoes
The boiling method tenderizes the flesh within minutes. Cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain the potatoes and set aside while making the dressing.
Tips for Perfect Execution: I always start the potatoes in cold water with salt, bring them to a boil, and then reduce to a simmer in water between 185 and 205°F (85 to 96ºC). This prevents the potatoes from overcooking and breaking apart.
Step 2: Make the Dressing
To make the dressing light and refreshing, I use freshly squeezed lemon juice, red wine vinegar, and Dijon mustard for acidic notes. Fresh herbs like rosemary, thyme, and parsley add herbaceous aromatics to the salad.
A touch of honey and shallots add a sweet and savory balance to the vinaigrette. I also add extra virgin olive oil for creaminess.
Step 3: Make the Potato Salad
Now that potatoes have been boiled and slightly cooled it’s time to toss in the lemon herb dressing! Alternatively, you can simply drizzle the dressing on top.
Step 4: To Serve
The fingerling potato salad is delicious when served warm or at room temperature. It can also be made a few days ahead and refrigerated for a quick side dish.
Pro Tip: Because the dressing does not contain mayonnaise or eggs, the potato does not need to be kept cool if served in warm weather. However, 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.
Frequently Asked Questions
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. They are waxy potatoes that have a thin skin, so you don’t have to peel before eating.
Fingerling potatoes are buttery and earthy, which makes them suitable for boiling, roasting on a baking sheet, and pan-frying. 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.
Roasted fingerling potatoes add a crispy texture contrast to the potato salad. This is a simple baking method that uses dry heat from the air to yield crispy skin. All you have to do is preheat the oven to 400°F (204ºC), add the oil, then season with salt and pepper and roast until browned, which takes around 30 minutes, depending on size.
More Potato Salads
If you tried this Fingerling Potato Salad recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Fingerling Potato Salad
Ingredients
- 2 pounds fingerling potatoes, halved lengthwise
- 1 tablespoon kosher salt, for cooking potatoes
- 3 tablespoons dijon mustard
- ½ teaspoon honey
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons red wine vinegar
- 2 tablespoons minced shallots
- 2 tablespoons chopped parsley
- 1 teaspoon chopped thyme
- ½ teaspoon chopped rosemary
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 6 tablespoons extra-virgin olive oil
Instructions
- Cook the Potatoes – Add the halved potatoes to a large pot. Cover with 1 inch of cold water. Stir in 1 tablespoon of salt. Bring to a boil, then reduce to a simmer on medium-low heat. Cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain with a colander and set aside.
- Make the Dressing – In a large bowl, whisk together mustard, honey, lemon juice, zest, vinegar, shallots, parsley, thyme, rosemary, ½ teaspoon salt, pepper, and olive oil. Adjust seasoning as needed.
- Mix the Potato Salad – Add warm potatoes to the dressing and stir to combine.
- To Serve – Serve at room temperature or cover and refrigerate.
Notes
- Potato Substitute: If fingerling potatoes are not available, you can use red, purple, yellow, or white baby potatoes (or a combination of all).
- Storing: Refrigerate in an airtight container for 3 to 5 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Adeline says
Jessica, I have been enjoying your recipes. I just made your lemon garlic chicken for dinner and it was delicious!!!! Thank you for caring about how we all cook. You make us cooks look good!,,,,,,,❤️❤️
Jessica Gavin says
You’re so welcome, Adeline! Always happy to help you in your culinary adventures.
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!
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?
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!
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!
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.
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!
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!
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.
Lauren says
I have made this numerous times and it in my absolute favorite. It’s so light and tangy and delicious. Thank you!!
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 🙂
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.
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!
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!