This Fingerling Potato Salad features buttery potatoes dressed in a Dijon mustard vinaigrette with capers, herbs, thinly sliced onions, and peppery baby arugula. It’s an ideal choice for picnics and spring or summer brunches, complementing a wide range of main dishes with its light and bright flavors.
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Why this Potato Salad is a Winner
Potato salad is probably my favorite summer side dish–though I’ve been known to make it in various forms when it’s cold out, too! Potatoes are a blank canvas that can be layered with so many different flavors to complement a variety of main dishes.
While I love a good mayonnaise-based potato salad (this Loaded Potato Salad is a longtime family favorite), here’s what I love about this vinaigrette-based recipe:
- Lighter Option with Great Flavor. This European-inspired potato salad brings bright, fresh, and robust flavors to the table, pairing well with menus where the heaviness of mayonnaise could be overpowering.
- Flexible for Entertaining. Dressed with an oil- and vinegar-based herb vinaigrette, this salad is a bit more resilient for warm weather events and potlucks than more perishable mayo-based salads.*
- Beautiful Presentation. The colorful mix of fingerling potatoes, bright green arugula, red onions, and fresh herbs makes a beautiful presentation on a serving platter.
- Easy to Prepare. Just boil the potatoes, slice the onions, make the vinaigrette, and toss everything together!
Key Ingredients and Substitutions
- Fingerling Potatoes. The star of the show, fingerling potatoes, are known for their their firm texture, buttery flavor, and finger-like shape. Use a single variety or a mix for an eye-catching presentation–I used red, purple, and white potatoes in the photos here.
- Dijon Mustard. Anchors the dressing with its bold, tangy flavor. Its emulsifying properties help bind the oil and vinegar, creating a well-blended vinaigrette. I use Edmond Fallot Moutarde de Dijon or Maille Dijon Originale {affilliate links}. You could also substitute half of the smooth Dijon with grainy mustard, such as Maille Old Style {affiliate link}, for additional texture.
- Champagne Vinegar. This elegant vinegar lends a crisp, clean acidity that brightens the salad. Feel free to try other types of vinegar you enjoy, such as sherry, white wine, or even a touch of white balsamic.
- Minced Garlic and Shallot. Garlic brings a robust pungency, while shallots contribute a milder, sweeter note to the vinaigrette.
- Extra Virgin Olive Oil. Adds rich, fruity flavor to the vinaigrette. Olive oils can vary significantly in their robustness, depending on the olive variety and production process. I like to use a bottle that’s on the smoother, milder side for this recipe.
- Capers. Add a pop of salty, pickled flavor that brightens the overall dish. Choose non-pareil capers {affiliate link} packed in brine and drain well before adding them to the vinaigrette.
- Fresh Herbs. Chopped fresh thyme, tarragon, flat-leaf parsley, and chives add beautiful flavor and aroma to the salad. Feel free to customize the recipe with other fresh herbs, such as basil or dill.
- Red Onion. The sharpness and crunch of thinly sliced red onion balances the richness of the potatoes and dressing and adds texture to the salad.
- Baby Arugula. This peppery green adds a fresh, slightly spicy note to the potato salad.
How to Make Fingerling Potato Salad
This potato salad is a cinch to make. Here’s an overview how I make it, broken down into 3 key steps.
Step 1: Prep and Cook the Potatoes
Clean the potatoes and slice them in half lengthwise; no need to peel! Cover them with cool or room-temperature water in a large pot, ensuring they’re submerged by at least an inch.
Season the water with a generous pinch of kosher or fine sea salt. Then, bring to a boil and simmer until tender. Test their readiness by piercing the thickest part with a fork or a paring knife—you should meet no resistance and the potato should effortlessly slide off when lifted.
Drain the potatoes in a colander and allow them to cool for a couple of minutes to allow any residual moisture to evaporate.
Step 2: Make the Vinaigrette
As the potatoes cook, prepare the vinaigrette. In a large mixing bowl, combine the mustard, vinegar, shallot, garlic, and a little salt.
Slowly whisk in the olive oil, maintaining a steady pour to help the mixture emulsify into a cohesive dressing. Stir in the capers and fresh herbs, then adjust the seasoning with salt and pepper to your liking.
Step 3: Assemble the Potato Salad
Add the sliced red onion and the warm potatoes into the bowl with the vinaigrette, gently folding until they’re evenly coated. (Don’t stir vigorously, or you’ll break up the potatoes.)
Loosely cover the bowl and allow the potato salad to sit at room temperature for 15-20 minutes so that the warm potatoes can soak up the flavors of the vinaigrette.
A few minutes before serving, season the potato salad to taste with additional salt and pepper if needed. Add the baby arugula and gently toss to combine.
The arugula will wilt in the vinaigrette the longer it sits. It’s still delicious when this happens, but I’ve always thought that the freshly-dressed arugula leaves make the prettiest presentation.
Serving and Storing The Potato Salad
We like this Fingerling Potato Salad best when it’s served slightly warm or at room temperature. I’ve made a meal out of this potato salad itself more times than I should admit, but it also pairs well with a variety of other dishes. Here are some favorites:
- Meats and Seafood: The light and tangy flavors of the salad balance the richness of grilled steaks, chicken, or fish. We also love it with Pan Seared Steak, Pan-Seared Salmon or Chicken Milanese (instead of the classic arugula salad).
- Deli and Picnic Fare: Serve the potato salad as a side with your favorite burgers, sandwiches, and wraps, such as my Ultimate Steak Sandwich.
- Quiche and Frittatas: Pair it with a slice of quiche (I love a good Quiche Lorraine!) or a frittata for brunch or a light dinner.
- Savory Pies and Tarts: Serve Fingerling Potato Salad with a slice of savory pie or tart, such as my Puff Pastry Tomato Part, for a delicious, bistro-style lunch.
*Food Safety Note: If serving this potato salad outdoors at a summer gathering, food safety should still be a priority, even without mayo. This dish should not sit out at room temperature for more than 2 hours, or longer than 1 hour if the temperature is 90 degrees F or higher.
Leftover potato salad will keep well in the fridge for 3-4 days. Keep in mind that the arugula will continue to wilt the longer it sits. If you’re preparing the salad in advance for entertaining, hold off on adding the arugula until just before you’re going to serve it.
Once chilled, bring the potato salad back to room temperature before serving for the best flavor.
More Salads and Sides Made with Vinaigrette:
- 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
- 1/2 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.
About our recipes
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.
Hi! Love the beautiful pics of the potato salad! I am hosting a 4th of July picnic and will be making this salad. You are SO right about adding the vinaigrette to the potatoes when they are warm. It makes all the difference!
I love a potato salad with a dijon vinaigrette–they’re so much lighter and fresher than the mayonnaise-based versions. This looks great!