Fingerling Potato Salad with Whole Grain Mustard Vinaigrette

Recipe from Paul Link

Step up your usual potato salad! This recipe is tangy, zesty, and absolutely delicious! We featured this recipe in our Cooking Fundamentals: Knife Skills workshop. 

Fingerling Potato Salad with Whole Grain Mustard Vinaigrette

Prep Time

5 minutes

Cook Time

20 minutes


6 Servings


2 1⁄2 pounds potato, fingerling (any mix of colors)
1 onion, red (frenched)
4 tablespoons parsley, fresh
1⁄4 cup sherry vinegar
3 tablespoons mustard, whole grain
1 1⁄2 tablespoons mayonnaise
1⁄2 cup olive oil
  salt (to taste)
  black pepper, ground (to taste)


Place potatoes in a pot of cold water and bring to a simmer.  Cook just until a knife cleanly pierces the potatoes.  Cool under running water.  Cut in half lengthwise.

Combine potatoes, onion and herbs in a large mixing bowl.

To make the dressing, combine vinegar, mustard, mayo, salt, and pepper in a small mixing bowl and drizzle in oil while whisking, stopping when dressing reaches desired consistency.

Toss salad in dressing to taste, being careful not to overdress.


Try substituting fingerling potatoes with other waxy, small potato varieties, if you'd like to experiment with other colors and textures.