Red Meat Allergy Friendly Gluten Free Herbed Fingerling Potato Salad

Total time45 min

Prep time15 min

Cook time20 min

Red Meat Allergy Friendly Gluten Free Herbed Fingerling Potato Salad

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 ½ lb fingerling potatoes, halved lengthwise
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!