Tangy Fingerling Potato, Mustard, and Onion Salad

The Tangy Fingerling Potato, Mustard, and Onion Salad is a refreshing twist on traditional potato salads. It merges the earthy flavors of fingerling potatoes with the sharp zest of mustard and the crisp, sweet notes of onions. Enhanced with fresh parsley, this salad not only appeals to the palate with its dynamic flavors but also pleases the eye with its vibrant colors.

Fingerling potatoes are chosen for their firm texture and buttery taste. Unlike larger potatoes, fingerlings are small and narrow, which makes them ideal for slicing into even rounds that cook quickly and evenly. When boiled, these potatoes maintain a tender firmness that holds up well under the dressing, providing a satisfying, soft, and slightly resistant bite.

As the potatoes cook to the perfect tenderness, the preparation of the mustard vinaigrette begins. This dressing is a bold blend of extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, and minced garlic. The olive oil smooths out the sharpness of the mustard and vinegar, while the honey adds a subtle sweetness that tempers the acidity. Garlic rounds out the flavor profile, adding a pungent depth that echoes the classic tastes of hearty potato dishes. This vinaigrette is whisked until emulsified, resulting in a creamy, rich dressing that clings beautifully to the potatoes.

Once the potatoes are drained and slightly cooled, they are combined with the red and green onions in a large mixing bowl. Red onions, known for their mild and somewhat sweet flavor, offer a crunch and a burst of color that contrasts brilliantly with the earthy tones of the potatoes. Green onions add a mild peppery taste that complements the more pronounced flavors of the red onions and mustard.

At this stage, fresh parsley is introduced. Chopped finely, this herb is not merely a garnish but a critical ingredient that infuses the salad with freshness and a slight peppery quality that brightens the overall dish. The parsley intermingles with the warm potatoes and onions, releasing its aroma and flavor more thoroughly due to the residual heat.

The salad is then generously dressed with the mustard vinaigrette. Each component is carefully tossed to ensure that the slices of potato and onion are evenly coated, allowing the dressing to seep into the nooks and crannies, marrying the distinct flavors into a cohesive whole. The final result is a robust and tangy salad with just the right amount of zip from the mustard, balanced by the earthy sweetness of the potatoes and the freshness of the onions and parsley.

The Tangy Fingerling Potato, Mustard, and Onion Salad is versatile and ideally served either warm or at room temperature. It can stand alone as a light lunch or pair beautifully with grilled meats, making it a perfect addition to any barbecue or outdoor gathering. Each bite offers a burst of comforting and refreshing flavors, making it a memorable dish that goes beyond the ordinary. It proves that even the humble potato can be transformed into a gourmet delight.

Tangy Fingerling Potato, Mustard, and Onion Salad

5 from 1 vote

Recipe by Kyle Taylor Course: SidesCuisine: New AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

The Tangy Fingerling Potato, Mustard, and Onion Salad blends perfectly cooked fingerling potatoes with a zesty mustard vinaigrette, crisp onions, and fresh parsley, creating a vibrant and flavorful side dish.

Ingredients

• For the Salad

• 1 1/2 pounds 1 1/2 fingerling potatoes, sliced into 1/4″ rounds

• 1 medium 1 red onion, chopped

• 3 3 green onions, chopped

• 1 tablespoon 1 parsley, freshly chopped

• For the Mustard Vinaigrette

• 3 tablespoons 3 extra virgin olive oil

• 2 tablespoons 2 apple cider vinegar

• 1 tablespoon 1 Dijon mustard

• 1 tablespoon 1 honey

• to taste, salt and ground black pepper

Directions

• Cook the Potatoes:
  Cover the sliced fingerling potatoes in a large pot with cold water. Add a pinch of salt.
  Bring to a boil over medium-high heat, then reduce to a simmer. Once the water reaches a simmer, cook until the potatoes are just tender but not falling apart, about 5-7 minutes. Drain the potatoes and let them cool slightly.
• Prepare the Vinaigrette:
  Whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and ground black pepper in a small bowl until emulsified. Taste and adjust the seasoning or sweetness as needed.
• Assemble the Salad:
  In a large mixing bowl, combine the slightly cooled potatoes, chopped red onion, chopped green onions, and chopped parsley. Drizzle the mustard vinaigrette over the salad and gently toss to coat all the ingredients evenly. Season with salt and ground black pepper to taste.
• Garnish and Serve:
  Serve the salad warm or at room temperature for the best flavor. Garnish with additional freshly chopped parsley.