Fingerling Potato Salad with Dijon-Herb Vinaigrette: A Fresh Take on a Classic Side
Discover the delightful simplicity of this Fingerling Potato Salad, a vibrant and flavorful side dish perfect for any occasion. Featuring tender, buttery fingerling potatoes generously coated in a zesty Dijon mustard vinaigrette, this salad is elevated with the briny pop of capers, aromatic fresh herbs, crisp thinly sliced red onions, and a peppery kick from baby arugula. Its light and bright profile makes it an exceptional choice for picnics, spring brunches, or summer barbecues, beautifully complementing a wide array of main courses without overwhelming them.
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Why This Vinaigrette Potato Salad is a Culinary Gem
Potato salad holds a special place in my heart, often serving as my go-to side dish not just in summer, but year-round. The versatility of potatoes as a blank canvas allows for endless flavor combinations, making them an ideal accompaniment to various main dishes. While I certainly appreciate a creamy, mayonnaise-based potato salad (my Loaded Potato Salad is a family favorite), this vinaigrette-based recipe offers a refreshingly different experience. Here’s why it stands out:
- A Lighter, Brighter Flavor Profile: Inspired by classic European potato salads, this recipe delivers an explosion of bright, fresh, and robust flavors. It’s a wonderful alternative for menus where the richness of mayonnaise might feel too heavy, providing a cleaner, tangy contrast that invigorates the palate.
- Ideal for Outdoor Gatherings and Potlucks: Dressed in an oil- and vinegar-based herb vinaigrette, this salad is inherently more resilient to warmer temperatures compared to its mayonnaise-laden counterparts. This makes it an excellent, worry-free option for outdoor picnics, potlucks, and backyard barbecues, offering greater peace of mind regarding food safety and freshness.
- Visually Stunning Presentation: The vibrant medley of colorful fingerling potatoes, bright green baby arugula, thinly sliced red onions, and an assortment of fresh herbs creates a truly beautiful dish. It’s a feast for the eyes as much as it is for the taste buds, adding an elegant touch to any serving platter.
- Effortless Preparation: Despite its gourmet appeal, this potato salad is surprisingly easy to prepare. The process involves just a few straightforward steps: boiling the potatoes to perfection, thinly slicing the onions, whisking together the flavorful vinaigrette, and then gently tossing all the ingredients. It’s a simple recipe that yields impressive results every time.
Essential Ingredients and Flavorful Substitutions
Crafting the perfect Fingerling Potato Salad begins with selecting high-quality ingredients. Each component plays a vital role in building the salad’s signature fresh and tangy flavor. Here’s a closer look at what you’ll need and how you can adapt the recipe to your preferences:
- Fingerling Potatoes: These slender, small potatoes are the undisputed star of this dish. Prized for their firm, waxy texture and inherently buttery flavor, they hold their shape beautifully when cooked, making them ideal for salads. You can opt for a single variety or, for an even more visually appealing presentation, use a colorful mix of red, purple, and white fingerlings, as seen in the accompanying photos. Their thin skins are delicate enough that peeling is entirely unnecessary, saving you prep time.
- Dijon Mustard: This classic French mustard is the backbone of our vibrant vinaigrette, offering a bold, tangy, and slightly spicy flavor. Beyond taste, its natural emulsifying properties are crucial for binding the oil and vinegar, resulting in a smooth, cohesive dressing that clings perfectly to the potatoes. For exceptional quality, I often reach for Edmond Fallot Moutarde de Dijon or Maille Dijon Originale. If you enjoy added texture, consider substituting half of the smooth Dijon with a grainy mustard, such as Maille Old Style.
- Champagne Vinegar: Lending a crisp, clean acidity, Champagne vinegar is perfect for brightening the salad and complementing the delicate flavors of the herbs. Its subtle effervescence adds a refined touch. However, feel free to experiment with other vinegars you enjoy. Sherry vinegar offers a nutty depth, white wine vinegar provides a similar tang, and even a touch of white balsamic can add a mellow sweetness.
- Minced Garlic and Shallot: This aromatic duo forms the foundational flavor layer of the vinaigrette. Freshly minced garlic contributes a robust pungency, while finely chopped shallots introduce a milder, sweeter onion note, creating a balanced and complex base for the dressing.
- Extra Virgin Olive Oil: The choice of olive oil significantly impacts the vinaigrette’s character. A high-quality extra virgin olive oil imparts a rich, fruity flavor. For this particular recipe, I prefer using an olive oil that is on the smoother, milder side to avoid overpowering the other delicate ingredients, allowing the herbs and Dijon to shine.
- Capers: These tiny, pickled flower buds are indispensable, offering a burst of salty, briny flavor that cuts through the richness of the potatoes and adds a delightful counterpoint to the vinaigrette. Be sure to select non-pareil capers packed in brine and drain them thoroughly before incorporating them into the dressing.
- Fresh Herbs: A generous medley of fresh herbs is key to this salad’s vibrant aroma and taste. Chopped fresh thyme, tarragon, flat-leaf parsley, and chives create a harmonious blend. Feel empowered to customize this selection based on your preference or what’s seasonal. Fresh basil or dill, for example, would also make wonderful additions.
- Red Onion: Thinly sliced red onion provides a welcome crunch and a sharp, piquant counterpoint that perfectly balances the buttery potatoes and tangy dressing. Its vivid color also adds to the salad’s visual appeal.
- Baby Arugula: This peppery green adds a fresh, slightly spicy, and bitter note that beautifully complements the other ingredients, preventing the salad from being one-dimensional. It introduces a lively freshness and a delicate texture that makes each bite more interesting.
Crafting Your Delicious Fingerling Potato Salad: A Step-by-Step Guide
This Fingerling Potato Salad is remarkably simple to prepare, making it an excellent recipe for both novice and experienced cooks. The process can be broken down into three logical and easy-to-follow steps:
Step 1: Preparing and Cooking the Fingerling Potatoes
Begin by thoroughly cleaning your fingerling potatoes. There’s no need to peel them; their delicate skins are perfectly edible and add to the rustic charm of the salad. Once cleaned, slice the potatoes in half lengthwise. Place them in a large pot and cover with cool or room-temperature water, ensuring the potatoes are submerged by at least an inch. This ensures even cooking.
Generously season the water with kosher or fine sea salt. This crucial step seasons the potatoes from the inside out, enhancing their natural flavor. Bring the water to a boil, then reduce the heat and simmer gently until the potatoes are tender. To test for doneness, pierce the thickest part of a potato with a fork or a small paring knife; it should offer no resistance and slide off effortlessly when lifted. Typically, this takes about 8-10 minutes, depending on the size of your potatoes.
Once tender, drain the potatoes in a colander. Allow them to cool for just a couple of minutes. This brief cooling period helps any residual moisture evaporate, preventing a watery salad and allowing the vinaigrette to adhere better.
Step 2: Whisking the Flavorful Vinaigrette
While your potatoes are cooking, you can prepare the exquisite Dijon-herb vinaigrette. In a large mixing bowl – one that will comfortably hold all the salad ingredients later – combine the Dijon mustard, Champagne vinegar, minced shallot, minced garlic, and a pinch of kosher salt. Whisk these ingredients together until well combined.
Now, slowly and steadily whisk in the extra virgin olive oil. The key here is a constant, gentle stream of oil while continuously whisking. This action helps emulsify the mixture, creating a smooth, creamy, and cohesive dressing where the oil and vinegar are beautifully integrated, rather than separated. Once emulsified, stir in the drained capers and all your chopped fresh herbs. Taste the vinaigrette and adjust the seasoning with additional salt and freshly ground black pepper to achieve your desired flavor balance.
Step 3: Assembling and Marinating the Potato Salad
With the potatoes cooked and the vinaigrette prepared, it’s time to bring everything together. Add the thinly sliced red onion and the still-warm, drained potatoes directly into the bowl with the vinaigrette. Gently fold the ingredients using a large spoon or spatula until all the potatoes are evenly coated. It’s important to be gentle here to avoid breaking up the delicate cooked potatoes.
Once coated, loosely cover the bowl and allow the potato salad to rest at room temperature for 15-20 minutes. This resting period is crucial, as the warm potatoes will absorb the flavors of the vinaigrette much more effectively than cold potatoes, allowing the dressing to deeply penetrate and meld with every bite, creating a more harmonious and delicious salad.
Just a few minutes before you plan to serve, taste the potato salad again and adjust the seasoning with additional salt and pepper if needed. Finally, add the baby arugula leaves and gently toss to combine. The arugula adds a beautiful fresh green color and a peppery bite. Keep in mind that the arugula will soften and wilt slightly the longer it sits in the vinaigrette. While still perfectly delicious, freshly dressed arugula makes for the most vibrant and appealing presentation.
Serving Suggestions and Storage Tips for Your Potato Salad
This Fingerling Potato Salad truly shines when served slightly warm or at room temperature, allowing its complex flavors to fully blossom. I’ve often enjoyed it as a standalone meal, but its versatility makes it an outstanding complement to a variety of other dishes. Here are some of my favorite ways to serve this delectable salad:
- Perfect Pairing with Meats and Seafood: The light, tangy, and fresh flavors of this salad provide an excellent balance to the richness of grilled steaks, roasted chicken, or pan-seared fish. It’s particularly fantastic with Pan-Seared Steak, Pan-Seared Salmon, or as a fresh alternative to the classic arugula salad served alongside Chicken Milanese.
- Enhance Deli and Picnic Fare: Elevate your casual meals by serving this potato salad as a sophisticated side with your favorite burgers, gourmet sandwiches, or wraps. It’s an especially delightful companion to my Ultimate Steak Sandwich, adding a gourmet touch to a hearty meal.
- Brunch Bliss with Quiche and Frittatas: For a delightful brunch or a light dinner, pair a generous serving of this potato salad with a slice of savory quiche. It’s a wonderful match for a rich Quiche Lorraine or a fluffy Frittata, offering a refreshing contrast to the egg-based dishes.
- Bistro-Style Lunches with Savory Pies and Tarts: Transform your lunch into a chic bistro experience by serving Fingerling Potato Salad alongside a slice of savory pie or tart. It pairs beautifully with my Puff Pastry Tomato Tart, creating a balanced and flavorful meal that feels both comforting and elegant.
Food Safety Note: While this potato salad is free of mayonnaise, it’s still important to prioritize food safety, especially when serving outdoors during warm weather. This dish should not be left at room temperature for more than 2 hours. If the ambient temperature is 90 degrees F (32 degrees C) or higher, the safe time limit is reduced to 1 hour.
Leftover potato salad stores well in an airtight container in the refrigerator for 3-4 days. Please note that the baby arugula will continue to wilt the longer it sits. If you are preparing this salad in advance for entertaining, I recommend holding off on adding the arugula until just before you are ready to serve for the freshest appearance and texture.
For the best flavor experience, allow chilled leftover potato salad to come back to room temperature for about 15-20 minutes before serving.
Explore More Vinaigrette-Based Salads and Sides:
If you enjoy the fresh and vibrant flavors of vinaigrette-dressed dishes, you might also love these other recipes:
- Roasted Radishes with Tarragon Vinaigrette
- Sun-Dried Tomato Pasta Salad
- Orzo Salad with Feta
- Mediterranean Pearled Couscous Salad
- Chickpea Salad with Feta
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Fingerling Potato Salad with Baby Arugula
Ingredients
- 2-1/2 pounds fingerling potatoes cleaned and cut in half lengthwise
- 1 cup thinly sliced red onion (about 1/2 medium)
- 1 tablespoon Dijon mustard *
- 3 tablespoons Champagne vinegar
- 1 small shallot , finely chopped (about 2 tablespoons)
- 1 large garlic clove , minced
- ½ cup extra-virgin olive oil
- 1 tablespoon brined capers , drained
- 1 teaspoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh tarragon
- 2 tablespoons chopped fresh chives
- 2 tablespoons finely chopped Italian parsley
- 1 -1/2 cups baby arugula leaves , lightly packed
- kosher salt and freshly-ground black pepper
Instructions
- Place cut fingerling potatoes in a large pot with a generous pinch of kosher salt and fill with enough water to cover by at least 1-inch. Bring to a boil and cook until potatoes are tender when pierced with a knife, about 8-10 minutes, depending on size. Drain into a colander and let cool slightly.
- While the potatoes are cooking, make the vinaigrette. In a large bowl, whisk together mustard, vinegar, shallot, garlic, and 1/2 teaspoon kosher salt. While whisking, pour the olive oil into the mixture in a steady stream until emulsified. Stir in the capers and herbs and season the dressing to taste with salt and pepper.
- Add sliced red onion and warm, drained potatoes to the vinaigrette and gently toss to coat. Loosely cover the potato salad and let it stand for 15-20 minutes so the potatoes can absorb some of the vinaigrette and the flavors can meld.
- Just before serving, fold in baby arugula leaves. Season to taste with salt and pepper. Salad is best enjoyed slightly warm or at room temperature.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.