Herbed Fingerling Potato Salad

The thing I love best at cookouts (besides my husband’s smoked ribs) are the side dishes. As we head into BBQ season, I’ve got some great recipe collections to share with you, like these Pasta Salads or these Fruity Summer Cocktails and Sangria recipes.

This Herbed Fingerling Potato Salad was inspired by a recent Blue Apron delivery.  Every once in a while, I get in a cooking rut. The thing that I like about meal delivery services is that it gives me new ideas to play around with, or at the very least, a change of pace from our old standby recipes. In this case, their Fingerling Potato Salad recipe was basic, but a slightly gourmet play on a traditional potato salad, and I liked the flavor. I made a couple changes to their recipe…I added parsley and more chives, as well as capers. I also used less olive oil.  I think you’ll find this a nice change if you’d like to change things up with your potato salad!

HERBED FINGERLING POTATO SALAD

This is a simple recipe, and doesn’t take long to put together at all. If you’re grilling steaks, or ribs, or a pork tenderloin, this fingerling potato salad will complement it quite nicely.

 Start by scrubbing your potatoes and boiling the water. Add the potatoes to the boiling water and cook until they’re tender, about 16 minutes. Drain and rinse them with cool water, and allow them to cool completely before starting your potato salad.

While the potatoes are cooling, whisk together the mayonnaise, Dijon mustard, rice vinegar, and olive oil. Season to taste with salt and pepper.

Cut the cooled potatoes into rounds; add your herbs and capers, slowly add in the mayonnaise mixture to your liking, and stir to combine.