Herbed Fingerling Potato Salad is a grownup gourmet version of the traditional potato salad. Rice vinegar, fresh herbs, and capers add a elegant twist to this potluck favorite!
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.
Usually the rule of thumb with potato salad is a half cup per person. Our dinner the other night was steak pinwheels, this fingerling potato salad and a side salad. We were four for dinner that night and we had leftovers, so I think it’s safe to say if you have other sides, you’ll probably get six to eight servings from this recipe.
MORE GREAT SIDE DISHES FOR YOUR SUMMER BBQ
Time to start cooking!
Herbed Fingerling Potato Salad
Add a gourmet twist to the traditional potato salad with this Herbed Fingerling Potato Salad! Rice vinegar, fresh herbs and capers give this potato salad a grownup taste!
- 2 lbs fingerling potatoes
- 1/2 cup real mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons rice vinegar
- 1 tablespoon extra virgin olive oil
- 1/4 cup parsley, chopped
- 1/4 cup chives, chopped
- 2 heaping tablespoons of capers
- Salt and pepper to taste
- Boil water, add potatoes and cook until tender when pierced with a fork, about 16 minutes.
- Drain and rinse with cool water. Allow potatoes to cool completely.
- While potatoes are cooling, whisk together mayonnaise, Dijon mustard, rice vinegar, and olive oil. Season to taste with salt and pepper.
- Cut cooled potatoes into rounds; add fresh herbs, and capers, and slowly add in mayonnaise mixture to your liking, and stir to combine.
Serving size with potato salad is typically 1/2 cup per person, so that is what I have documented here. However, when you're serving multiple side dishes, you tend to need less per person. You should get 6-8 servings from this recipe when serving with other side dishes.
Serving Size:1/2 cup
Amount Per Serving: Calories: 442Total Fat: 14gCarbohydrates: 73gProtein: 9g
Friday 23rd of June 2017
We will really enjoy your potato salad! Thanks so much for sharing with us at Full Plate Thursday. Have a great week and come back soon! Miz Helen
Wednesday 21st of June 2017
I like capers in anything! This sounds delish! Thanks for sharing at What’d You Do This Weekend? Hope to see you again next week!
Wishes for tasty dishes, Linda
Hugo A L Rohland
Tuesday 20th of June 2017
Hey Michelle and I thought I've seen them all! A must try. Blessings
Little Cooking Tips
Monday 19th of June 2017
What an awesome recipe Michelle! Simple, quick and delicious. The only thing we would add is a little dill instead of parsley (both of us big fans of fresh dill) :) Thanx so much for the yummy post!
Sunday 18th of June 2017
This needs to be at everyone BBQ's this summer!