Fingerling Potato Salad Recipes

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FINGERLING POTATO SALAD



Fingerling Potato Salad image

Sautéed leeks and toasted brown mustard seeds punch up this picnic classic.

Provided by Sara Dickerman

Categories     Salad     Potato     Side     Fourth of July     Picnic     Graduation     Backyard BBQ     Leek     Root Vegetable     Family Reunion     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

3 1/2 pounds fingerling potatoes, unpeeled, cut into 3/4"-1" pieces
1 tablespoon kosher salt plus more for seasoning
9 tablespoons (or more) extra-virgin olive oil, divided
2 tablespoons brown mustard seeds
3 medium leeks (white and palegreen parts only), halved lengthwise, cut crosswise into ¼" slices (about 5 cups)
1 tablespoon (or more) white wine vinegar
1 tablespoon Dijon mustard
Freshly ground black pepper

Steps:

  • Place potatoes in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoons salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
  • Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.
  • Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.
  • Whisk remaining 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.

FINGERLING POTATO SALAD



Fingerling Potato Salad image

Fingerling potatoes with a dressing containing chicken stock and rice vinegar. Adapted from a www.wegmans.com newsletter. Prep time and cooking time are estimates. Add minced garlic to the dressing if you like. You may not need all the dressing. Taste and use the quantity of dressing you desire; set aside the rest for another time.

Provided by foodtvfan

Categories     Potato

Time 40m

Yield 3 serving(s)

Number Of Ingredients 7

1 lb fingerling potato
1/2 cup chicken stock
3 tablespoons rice vinegar
1/3 cup vegetable oil
2 teaspoons Dijon mustard
chives or green onion, finely chopped
salt and pepper

Steps:

  • Place potatoes in pot with enough salted water to cover.
  • SIMMER (do not boil) on medium for about 20 minutes until potatoes are fork-tender; drain.
  • Cool potatoes just enough to handle comfortably.
  • Slice slightly cooled potatoes in 1/4-inch rounds.
  • Place potato rounds in a serving bowl; set aside.
  • Heat chicken stock to a simmer on medium in a small saucepan.
  • Whisk in vinegar, oil, and mustard.
  • Simmer, stirring constantly, until heated through.
  • Add stock mixture to potatoes in bowl; gently toss.
  • Season to taste with salt and pepper.
  • Add chives and stir gently to combine.
  • Let rest 15 minutes at room temperature; serve.

Nutrition Facts : Calories 335, Fat 25, SaturatedFat 3.3, Cholesterol 1.2, Sodium 119.2, Carbohydrate 25.4, Fiber 3.7, Sugar 2.4, Protein 3.7

GRILLED FINGERLING POTATO SALAD WITH FETA, GREEN BEANS AND OLIVES



Grilled Fingerling Potato Salad with Feta, Green Beans and Olives image

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

8 ounces haricot vert, trimmed
12 fingerling potatoes
1 tablespoon kosher salt
6 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 tablespoon clover honey
Salt and freshly ground black pepper
1 cup extra-virgin Greek olive oil, plus more for drizzling
Canola oil, for grilling
8 ounces feta, crumbled
1/2 cup pitted kalamata olives
2 tablespoons lightly chopped fresh oregano
Fresh parsley leaves, for garnish

Steps:

  • Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds. Shock in ice water, drain well, chop in halves or thirds and reserve.
  • Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes. Drain well, place on a baking sheet and let cool slightly. Halve lengthwise.
  • Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
  • Heat the grill to medium heat. Toss the potatoes with canola oil and sprinkle with salt and pepper. Grill until golden brown in spots, tossing occasionally, about 5 minutes. Remove and toss with some of the vinaigrette.
  • Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl. Toss with more of the vinaigrette, taste and season with salt and pepper if necessary. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.

WARM FINGERLING POTATO SALAD



Warm Fingerling Potato Salad image

A lemon-olive oil dressing is poured over tender potatoes while they're still warm, and a dash of red pepper flakes adds some kick to this simple side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

2 pounds yellow fingerling potatoes
1/2 cup extra-virgin olive oil
1 garlic clove, smashed
1/4 teaspoon red pepper flakes
1 tablespoon salt-packed capers, rinsed and coarsely chopped
1 lemon, zested and juiced
1/2 medium red onion, coarsely chopped (1/2 cup)
1 celery stalk, thinly sliced crosswise on bias
2 tablespoons chopped parsley
Salt to taste

Steps:

  • Place potatoes in a medium-sized saucepan covered 2 inches by salted water. Bring to a boil and cook until tender, about 10 minutes.
  • Meanwhile in a small saucepan, combine olive oil, garlic, red pepper flakes, capers, lemon, and red onion. Bring to a simmer and remove from the heat.
  • Drain the potatoes, halve lengthwise, and toss with warm dressing, celery, and parsley. Salt to taste and serve warm.

FINGERLING POTATO SALAD WITH BACON AND GORGONZOLA



Fingerling Potato Salad with Bacon and Gorgonzola image

An elegant twist on a picnic classic, our potato salad showcases fingerling potatoes, crisp bacon, shallots and gorgonzola cheese.

Categories     Lunch

Time 30m

Yield 4

Number Of Ingredients 7

1 lb fingerling potatoes, cut in half lengthwise
1/3 cup light mayonnaise
4 slices bacon
1/2 cup gorgonzola cheese, crumbled
1/4 cup shallots, chopped
Dash ground red pepper (cayenne)
Italian flat-leaf parsley, chopped for garnishing

Steps:

  • In large pot of boiling salted water, cook potatoes until tender, about 10 minutes. Drain potatoes; cool to room temperature.
  • Meanwhile, cook bacon until crisp. Drain on paper towels; crumble.
  • In large bowl, add potatoes, bacon, gorgonzola, shallots, and mayonnaise. Gently fold potato mixture to combine all ingredients.
  • Season with salt and cayenne to taste-a little of both goes a long way.
  • Garnish with parsley. Serve immediately or within two hours.

Nutrition Facts : ServingSize 1 Serving

ROASTED FINGERLING POTATO SALAD



Roasted Fingerling Potato Salad image

From the June, 2020 Bon Appetite. Haven't made it yet, but has all the ingredients we enjoy, especially the roasted fingerlings !

Provided by NurseJaney

Categories     Potato

Time 55m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
2 teaspoons extra virgin olive oil
1 1/2 lbs fingerling potatoes, halved lengthwise
2 green onions, thinly sliced
1/4 cup fresh Italian parsley
2 tablespoons fresh tarragon leaves
1 1/2 tablespoons red wine vinegar
1 tablespoon whole grain Dijon mustard
2 eggs, hardboiled, peeled, and chopped
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Position rack in bottom 1/3 of oven.
  • Heat oven to 400*F.
  • Brush heavy rimmed baking sheet with oil.
  • Place potatoes and 2 Tbsp oil in large bowl.
  • Sprinkle with salt and pepper and toss.
  • Arrange potatoes cut side down on baking sheet.
  • Roast until cut side is brown, about 23 minutes.
  • Using tongs, turn potatoes over.
  • Roast until crisp, deep golden, and tender, about 12 minutes.
  • Season to taste with salt and pepper.
  • Stir green onions, parsley, tarragon, vinegar,mustard, and 2 tsp oil in small bowl.
  • transfer potatoes to dish.
  • Spoon chopped eggs and herb salad over.

ROASTED FINGERLING POTATO SALAD



Roasted Fingerling Potato Salad image

Provided by Jeanne Kelley

Categories     Salad     Potato     Side     Picnic     Vegetarian     Low Cal     High Fiber     Backyard BBQ     Dinner     Lunch     Summer     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 tablespoons plus 2 teaspoons extra-virgin olive oil plus additional for brushing
1 1/2 pounds 1-inch-diameter fingerling potatoes, halved lengthwise
2 green onions, thinly sliced
1/4 cup fresh Italian parsley leaves
2 tablespoons fresh tarragon leaves
1 1/2 tablespoons Banyuls vinegar or red wine vinegar
1 tablespoon coarse-grained Dijon mustard
2 hard-boiled eggs, peeled, chopped

Steps:

  • Position rack in bottom third of oven and preheat to 400°F. Brush heavy large rimmed baking sheet with oil. Place potatoes and 2 tablespoons oil in large bowl. Sprinkle with salt and pepper; toss. Arrange potatoes, cut side down, on prepared baking sheet. Roast until potatoes are brown on cut side, about 23 minutes. Using tongs, turn potatoes over. Roast until crisp, deep golden, and tender, about 12 minutes longer. Season to taste with salt and pepper.
  • Stir green onions, parsley, tarragon, vinegar, mustard, and 2 teaspoons oil in small bowl. Season with salt and pepper.
  • Transfer potatoes to dish. Spoon chopped eggs and herb salad over.

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  • Place potatoes in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
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