Potato salads have always had a soft spot in my heart. But let me tell you—there’s something extra special about using fingerling potatoes.
Their tender skins, buttery texture, and natural sweetness make them an ideal base for a potato salad that’s both elegant and rustic.
In this blog, I’m sharing my tried-and-true Fingerling Potato Salad Recipe, packed with bold flavors, fresh herbs, and a homemade dressing that pulls everything together beautifully.
How To Make Fingerling Potato Salad Recipe?
Recipe Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Yield
- Serves: 4 to 6
Equipment Needed
- Large pot
- Strainer or colander
- Mixing bowls (1 large, 1 small)
- Knife and cutting board
- Whisk
- Wooden spoon or spatula
Ingredients
For the Salad:
- 1½ lbs fingerling potatoes (halved lengthwise)
- ½ cup celery (thinly sliced)
- ⅓ cup red onion (finely diced)
- 2 tbsp fresh dill (chopped)
- 1 tbsp fresh parsley (chopped)
- Salt and black pepper to taste
For the Dressing:
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 garlic clove (minced)
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Boil the Fingerling Potatoes
I bring a large pot of salted water to a boil and add the halved fingerling potatoes. I cook them for about 15–20 minutes until they’re just fork-tender. I always test a few pieces to be sure—they should be soft but not mushy.
Step 2: Drain and Cool
I drain the potatoes and let them cool slightly. For faster cooling, I spread them on a baking sheet and let them air out for about 10 minutes.
Step 3: Prepare the Dressing
In a small bowl, I whisk together olive oil, apple cider vinegar, Dijon mustard, honey, and minced garlic. I season it with salt and pepper to taste. This dressing is tangy, slightly sweet, and perfectly sharp—it brings the whole salad to life.
Step 4: Assemble the Salad
In a large mixing bowl, I combine the warm potatoes with celery, red onion, dill, and parsley. I pour the dressing over everything while the potatoes are still warm so they soak up all that flavor.
Step 5: Toss and Chill
I gently toss the salad until everything’s evenly coated. Sometimes I serve it warm, but if I’m prepping ahead, I refrigerate it for at least an hour to let the flavors meld.
Best 7 Nutrition Facts (Per Serving) Of Fingerling Potato Salad Recipe
- Calories: 220
- Fat: 11g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Sodium: 180mg
- Sugar: 3g
Serving Suggestions Of Fingerling Potato Salad Recipe
I love pairing this fingerling potato salad with grilled meats—especially lemon-herb chicken or garlic butter steak.
It also works beautifully as a potluck side or tucked inside a sandwich wrap with fresh greens.
For a light summer dinner, I serve it with a side of chilled white wine and roasted veggies.
Tips and Variations Of Fingerling Potato Salad Recipe
- Make it Creamy: Swap olive oil for Greek yogurt or mayo if you want a richer texture.
- Add Protein: Crumbled bacon, hard-boiled eggs, or grilled shrimp make it a complete meal.
- Spice It Up: A pinch of red pepper flakes or a spoonful of horseradish gives a kick.
- Herb Swap: Try chives, tarragon, or basil if you don’t have dill on hand.
Health Benefits Of Fingerling Potato Salad Recipe
Fingerling potatoes are rich in potassium and vitamin C. Unlike traditional potatoes, their waxy texture means they retain more nutrients after boiling.
I keep the skins on for added fiber and antioxidants. Using olive oil instead of mayo also keeps this salad heart-healthy and full of good fats.
Conclusion
If you’ve never tried a fingerling potato salad before, now’s the perfect time. It’s rustic, refreshing, and customizable.
I make this dish year-round, but it truly shines in the spring and summer when I can throw in fresh herbs from the garden.
I hope this recipe brings as much joy to your table as it does to mine. Let me know if you try it—I’d love to hear your twist on it! Thanks for reading this article on Fingerling Potato Salad Recipe.