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Idaho Fingerling Potato Salad

Idaho Fingerling Potato Salad
  • Duration
  • Prep Time
  • ServingsServings


  • 1 T mayonnaise
  • 1 tsp French Whole Grain Mustard
  • 1 T Minced Pickled Cucumber
  • 6 Green Beans, blanched and split down the seam into halves
  • 1 T English Peas, blanched
  • 3 Idaho Ruby Crescent Fingerlings, boiled in salted water, peeled, sliced into discs chilled
  • 5 Frisée Leaves
  • 2 Idaho French Fingerlings, boiled in salted water until tender, reserved warm
  • 2 Idaho Russian Banana Fingerlings, boiled in salted water until tender, peeled, halved, sautéed in olive oil until golden brown, reserved warm
  • 1 tsp Sour Cream
  • 1 Chive, cut into 1/2-inch lengths
  • 1/2 Hard Boiled Egg, cut into two pieces
  • 6 Tomatoes (cherry-size, assorted varieties), oven dried
  • 2 Slices Pickled Radish, thin
  • 1 Idaho French Fingerling, sliced thin, fried crisp, lightly salted
  • 2 T Extra Virgin Olive Oil
  • Fleur de Sel To Taste
  • Fresh Ground Black Pepper



1 Paint the center of the plate with the mayonnaise and mustard in a wide stripe from corner to corner.

2 Pull a little off to a third corner so it will be visible once all of the components are in place.

3 Arrange the minced pickled cucumber in the fourth corner.

4 Toss the green beans, peas, chilled fingerlings, and frisée with olive oil, salt and pepper to taste.

5 Cut a slit in the baked fingerlings and push the ends to open a cavity in the center.

6 Garnish with sour cream and chives.

7 Arrange all of the various ingredients on the plate in a random fashion over top of the mayonnaise and mustard stripe.

8 Leave the potato chips for last to garnish the top so they stay crispy.

9 Drizzle the remaining olive oil around the edge of the plate.

10 Sprinkle some fleur de sel and fresh black pepper over the dish to taste.


Idaho Potato Commission