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Warm Fingerling Potato Salad

fingerling potato salad

You don’t usually serve potato salad because it looks like mush, right? I agree, but here’s the solution! Potato salad goes upscale with this very elegant version. Fingerlings are small, funny-shaped potatoes, but still manage to look exquisite. They’re tasty and the skin is as soft and
delicious as the tender flesh.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 3 pounds mixed fingerling potatoes and baby yams, halved or quartered if large
  • 8 tablespoons olive oil, divided
  • 2 cloves garlic, coarsely chopped
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 4 scallions, chopped
  • 1/4 cup white wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried


Preheat oven to 400° F.  Divide potatoes between 2 rimmed sheet pans and drizzle 6 tablespoons oil over potatoes.  Sprinkle garlic, salt, and pepper to taste on top. Roast until tender when pricked with a fork, about 25 to 30 minutes.
Broil on high for 3 to 5 minutes or until browned. Remove and carefully transfer to a large bowl.
Add scallions, vinegar, mustard, parsley, and remaining 2 tablespoons oil and toss to coat.  Serve warm.