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  • Writer's pictureChrysta

Fingerling Potato Salad with Mustard Vinaigrette

Make this recipe and be proud to answer "Me!" when someone asks "Who made the potato salad?'

“Who made the potato salad” is one of the most important and pointed questions someone can ask as a BBQ. Because, and I say this with love: not everyone makes good potato salad. What makes a bad potato salad? Undercooked, hard potatoes, a lack of seasoning, and too many extra ingredients that don’t go together like raisins or chickpeas.

I’m a potato salad connoisseur. I love potato salad. I grew up eating it at every summer BBQ and family gathering. As a Southerner, it’s basically one of the 5 side dishes of summer. Creamy, perfect with boiled egg and a kiss of mustard, and a little dusting of paprika.

I love this potato salad recipe in particular because of the brightness that comes from the vinegar. The acidity really cuts through the delicious richness and fats of grilled BBQ meats. I also love this recipe because there’s no peeling! These perfect, appropriately named, fingerling potatoes are so great because they have a thin skin and a lot of delicious potato flavor in their pint-size.

You can make this recipe ahead of time; I find the longer it sits in the fridge the more flavors come alive and meld together.

If this weekend is going to include a BBQ, it should include this potato salad. And, if you want the Southern Style, scroll down our Instagram feed @TheBundtLady for that easy recipe too!


1½ pounds fingerling potatoes, sliced in half lengthwise

1/2 cup extra-virgin olive oil

1/3 cup white wine vinegar

1/4 cup grainy mustard

1/2 teaspoon kosher salt

2 teaspoon freshly ground black pepper

1/2 cup thinly sliced red onion

3 tablespoons finely chopped fresh chives or scallions + 1 Tablespoon for garnish

note: you will have a little extra vinaigrette leftover, but I like to have some leftover just in case, instead of not having enough. You’ll likely have 3 tablespoons of unused vinaigrette.


1. Prep vegetables: Slice the potatoes lengthwise, slice the onions into thin slivers, and thinly chop the chives. Set aside.

2. Place potatoes into a deep saucepan and cover with 2-3 inches of water.

3. Bring water to a boil over high heat. After it has reached a boil, reduce the heat to medium-low. Cook the potatoes for about 15-20 minutes, or until the potatoes are fork-tender. Drain.

4. While the potatoes are cooking, make the vinaigrette. Whisk together the olive oil, vinegar, mustard, salt and pepper until well combined. You can also add to a jar and shake vigorously until well combined.

5. Take the drained hot potatoes and add **half** of the vinaigrette, tossing to coat evenly. Give it a taste. You can add more vinaigrette a tablespoon at a time to get to your desired moisture and flavor.

6. Add the onions and chives to the potatoes and stir.

7. Chill potato salad in the fridge at least one hour until chilled.

8. To serve, garnish with remaining tablespoon of chives.

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