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Fingerling Potato Salad with Mustard Vinaigrette

Photo: Jennifer Causey
Active time 10 mins
Total time 30 mins
Yield

Serves 4 (serving size: about 1 cup)

Little fingerling potatoes are fantastic in potato salads, in part because their skin-to-flesh ratio is much smaller than big potatoes, so there’s more interesting textural difference in every bite. Like with any potato salad, one key to success is dressing the potatoes while they’re still hot so they fully absorb flavorings.

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons grainy mustard
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 1/4 pounds multicolored fingerling potatoes, halved
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons finely chopped fresh chives

Nutrition Information

  • calories 231
  • fat 13.5 g
  • satfat 1.9 g
  • monofat 9.9 g
  • polyfat 1.4 g
  • protein 2 g
  • carbohydrate 26 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 301 mg
  • calcium 8 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine first 5 ingredients in a large bowl.

  2. Place potatoes in a medium saucepan. Cover with water by 3 inches; bring to a boil. Reduce heat to medium-low; cook 20 minutes or until potatoes are tender. Drain well. Add hot potatoes to dressing; toss gently to coat. Add onion and chives; toss.