Gluten Free Herbed Fingerling Potato Salad
Potato salad is one of those dishes that should be effortlessly shareable, yet store-bought versions and restaurant sides are notorious for sneaking in thickeners, modified starches, or mayo-based dressings with questionable additives. This version keeps things beautifully clean — fingerling potatoes, a bright red wine vinegar vinaigrette, and a generous handful of fresh herbs are all you need. The trick of pouring the warm dressing over just-drained potatoes is a game-changer; the heat opens up the flesh and lets every bit of that Dijon-honey vinaigrette soak straight in. Parsley, chives, and dill bring a garden-fresh punch, while finely diced celery adds a satisfying little crunch in every bite. Optional capers give it a briny, slightly bold edge if you want to take things up a notch. It comes together in well under 30 minutes and serves four, making it an easy win for weeknight dinners or a backyard spread. Serve it warm right off the stove or let it cool to room temperature — honestly, it's great either way.
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Learn more →Ingredients
4 servings
- 1 ½ lb fingerling potatoes, halved lengthwise
- 1 tsp salt, plus more for the cooking water
- 2 tbsp celery, finely diced
- 2 tbsp capers, drained (optional)
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp red wine vinegar
- 1 tsp dijon mustard
- ½ tsp honey
- ¼ tsp black pepper
For the herbs
- 3 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh chives, thinly sliced
- 2 tbsp fresh dill, roughly chopped
Instructions
- 1
Place the fingerling potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are tender when pierced with a paring knife with no resistance, about 12–15 minutes.
- 2
While the potatoes cook, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, 1 tsp salt, and black pepper in a small bowl until the dressing is smooth and emulsified.
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