Fingerling Potato Salad
Yield: 4 servings
Calories: 383kcal
Fingerling potatoes with lemon herb dressing made of tangy vinaigrette, fresh thyme, rosemary, and Dijon mustard to bring out their earthy flavors.
Ingredients
- 2 pounds (908 g) fingerling potatoes, halved lengthwise
- 1 tablespoon (9 g) kosher salt, for cooking potatoes
- 3 tablespoons (45 ml) dijon mustard
- ½ teaspoon (2.5 ml) honey
- 1 teaspoon (5 ml) lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons (30 ml) red wine vinegar
- 2 tablespoons (28 g) minced shallots
- 2 tablespoons (8 g) chopped parsley
- 1 teaspoon chopped thyme
- ½ teaspoon chopped rosemary
- ½ teaspoon (3 g) kosher salt
- ⅛ teaspoon black pepper
- 6 tablespoons (90 ml) 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, 1/2 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
Calories: 383kcal | Carbohydrates: 44g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 381mg | Potassium: 95mg | Fiber: 3g | Sugar: 1g | Vitamin A: 750IU | Vitamin C: 83.3mg | Calcium: 0.1mg | Iron: 3.1mg
Recipe Link