Monday 26 March 2018

Fingerling Potato Salad with Dijon Vinaigrette Dressing
A light, bright, and colorful salad!

Posted by at 1:52 PM in

This recipe and article was created for, and printed in, the Wisconsin Badger Common’Tater, where you will find me writing potato related articles featuring delicious recipes...some indulgent and some quick and healthy... in my monthly Ali's Kitchen column.

Check out their site for more fabulous recipe ideas and other tidbits of info on these versatile and interesting vegetables.

Fingerling Potato Salad with Dijon Vinaigrette

While at the grocery store I spotted these beautiful fingerling potatoes. Fingerlings are one of my favorites...hmmm, I think I say that every month about each little potato I'm cooking with at the moment, don’t I?

But truly fingerlings are special. They are so tiny and their knobby shape and variety of colors make them interesting to cook with. Their thin skins and waxy texture are perfect for so many dishes.

Before I left the store I filled my veggie bag with enough potatoes to feed my crew at home and started thinking up ways to serve them. By the time I pulled my car into our driveway I had settled on preparing a potato salad. But I didn't want to make a traditional potato salad. I wanted this to be light enough to not mask the special flavor of the fingerlings and cooked in a way to retain these gorgeous colors.

Plus, with spring’s arrival we have access to some beautiful veggies and I had asparagus and fresh string beans ready to be tossed together with my fingerlings.                                                                                                    

A Bright and Colorful Dish

After mixing a dijon vinaigrette and sprinkling the salad with some toasted almonds and shavings of cheese (I used Montemore here)  I had something absolutely delicious that I can’t wait to make again!

My professional taste testers, aka: husband and kids, loved this salad. Although there was not much left over after dinner we did have enough for me to pack in Mike’s lunch for work the next day. My sweet husband messaged me after he had eaten and said that the potato salad was even better after all those flavors had mingled together.

I enjoyed this salad warm but did sneak a couple nibbles of it cold from the fridge later in the evening and

I think it would work perfectly well to be made in advance and then served chilled or at room temperature when you’re ready to eat.


If you give this recipe a try I’d truly love to hear your thoughts and your creative versions! Send me an email or connect with me on Instagram or Facebook!

Fingerling Potato Salad

with Dijon Vinaigrette ~ Recipe


  • 1 pound fingerling potatoes
  • 1 pound of green beans
  • 1 bunch of asparagus
  • 4 Tbs olive oil
  • 2 Tbs apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 3 tsp dijon mustard
  • 1 large clove of garlic, minced
  • 1/8 tsp black pepper
  • 1/4 cup sliced almonds, toasted
  • 1/2 cup firm white cheese (such as parmesan or asiago), shaved


Scrub the fingerling potatoes clean and place in a large pot. (do NOT cut the potatoes prior to boiling, you will lose some of that beautiful color). Cover the potatoes with cold water and bring to a boil. Cook potatoes for about 10-15 minutes just until fork tender.

Remove the tough woody ends of the asparagus and trim ends from the green beans. Cut the beans and asparagus into equal sized pieces. Place the green beans and asparagus into a pot, cover with cold water and bring to a boil. Boil for about 4-5 min, do not over cook.

For the vinaigrette, place the olive oil, apple cider vinegar, lemon juice, dijon mustard, minced garlic and black pepper and whisk vigorously.

To toast the almonds, place them into a dry pan, heat on medium, and stir continuously for about 3-5 min, just until they are toasty and brown. Watch them closely, they will burn if you turn your back to them! (I maaaybeee experienced this while testing the recipe, ooops).

When the potatoes, and the beans and asparagus, have cooked drain them in a colander, cut the fingerlings into large bite sized pieces, and place all into a large bowl. Add the vinaigrette to the warm potatoes and veggies and toss to coat.

Just before serving sprinkle the salad with the toasted almonds and the shaved cheese.