This Fingerling Potato Salad combines warm potatoes with peppery baby arugula and crunchy red onions, dressed in a tangy Dijon-herb vinaigrette. Ideal for picnics, potlucks, or as a light side dish, this recipe is a must-try for anyone seeking a lighter, fresh twist on potato salad for spring and summer.
Course Side Dish
Cuisine American
Keyword capers, dijon mustard, fingerling potatoes, herbs, red onion
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 ½ 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
*You can use all smooth Dijon mustard, or use ½ tablespoon Dijon and ½ tablespoon whole grain mustard to add additional texture to the vinaigrette.