Fingerling Potato Salad: Fresh, Creamy & Colorful

Fingerlings are one of the most delicious varieties of potatoes you can find. They're small, nubby potatoes that resemble the shape of a finger. Because of their size, they're particularly well suited for either cooking whole or just sliced in half lengthwise.

They've high sugar and starch contents which give them an incredible earthy, nutty flavor that's beautifully intensified by roasting or frying. Their high starch content and small size means fingerling potatoes would not be a good choice for mashed potatoes or soup.

Inside, fingerlings have a buttery and creamy texture that makes them delightful to bite into. Ingredients such as garlic, thyme, rosemary, and parsley all pair brilliantly with fingerling potatoes. The skins on fingerling potatoes are very thin and mild so there's no need to peel them before cooking.

In many grocery stores and farmers markets, you can find fingerling potatoes in multiple colors like yellow, purple and white. Fingerlings have a very attractive appearance, so it's best to serve them either whole or sliced in half to display this appearance.

About This Fingerling Potato Salad Recipe

This is a simple, yet amazingly delicious recipe. It's kind of a riff on a traditional potato salad, but it's done more in the German style of serving potato salad warm with a mustard-based dressing.

The fingerling potatoes are simply roasted with herbs and garlic then tossed with a tangy vinaigrette of stone ground mustard, sugar and cider vinegar. Add some savory caramelized onions, crisp chopped celery and fresh dill and chives to create a beautiful harmony of flavors.

Texturally, this fingerling potato salad is a home run as the creamy roasted potatoes, crunchy celery and soft herbs all converge in your mouth for bite after bite of pleasure. Take this dish to your next tailgate or potluck to share with all your friends the best potato salad theyve ever had. Enjoy!

Ingredients

• 1 pound (450 grams) fingerling potatoes, scrubbed and split in half lengthwise
• 2 tablespoons canola or vegetable oil
• 1 teaspoons salt
• teaspoon pepper
• 4 cloves of garlic, crushed, unpeeled
• 6 sprigs thyme
• 2 tablespoons butter
• 1 large red onion, thinly sliced
• 2 tablespoons Dijon mustard
• 1 tablespoon stone-ground mustard
• 1 tablespoon sugar
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons chopped parsley
• 2 tablespoons chopped dill
• 4 ribs celery, chopped

Directions

• Preheat the oven to 425F (220C).
• Place potatoes onto a sheet pan or oven-safe and toss with canola oil, salt, pepper, garlic, and thyme. Roast for 15 minutes, flip and roast for another 15 minutes until the potatoes are golden brown and crispy.
• Heat a saut pan over medium heat and add the butter and onions. Cook for 9-10 minutes, stirring occasionally, until the onions are soft and caramelized.
• Mix the mustards, sugar, vinegar and olive oil together in a small bowl. Season to taste.
• Remove the potatoes from the oven.
• Toss the potatoes in a large bowl with the mustard dressing, onions, chopped herbs and celery. Serve immediately while hot.