Idaho Fingerling Potato Salad with Mustard Vinaigrette

Name: Idaho Fingerling Potato Salad with Mustard Vinaigrette
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Cuisine: American
Ingredients: 1 tablespoon mayonnaise; 1 teaspoon French whole grain mustard; 1 tablespoon pickled cucumber, minced; 6 green beans, blanched and split down the seam into halves; 1 tablespoon English peas, blanched; 3 Idaho Ruby Crescent Fingerlings, boiled in salted water, peeled, sliced into discs and chilled; 5 Frisee 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, sauteed in olive oil until golden brown, reserved warm; 2 Idaho Russian Banana Fingerlings, rubbed with olive oil and salt, baked until tender, reserved warm; 1 teaspoon sour cream; 1 chive, cut into 1/2-inch lengths; 1/2 hard boiled egg, cut into two pieces; 6 cherry tomatoes, oven-dried, assorted varieties; 2 slices pickled radish, thin; 1 Idaho French Fingerling, sliced thin, fried crisp, lightly salted; 2 tablespoons extra virgin olive oil; Fleur de sel, to taste; fresh ground black pepper

Prep: 45 minCook: 30 minmediumAmerican

An elegant composed salad showcasing Idaho fingerling potatoes prepared three ways - boiled, baked, and fried - combined with crisp vegetables and fresh herbs. The warm and chilled potato components create textural contrast, while a mustard-mayonnaise stripe and pickled vegetables add tangy brightness. Perfect as a sophisticated side dish for dinner parties or special occasions, this restaurant-style presentation transforms humble fingerlings into an artful plate.

Vegetarian Gluten-Free Nut-Free

Ingredients

1 tablespoon mayonnaise
1 teaspoon French whole grain mustard
1 tablespoon pickled cucumber, minced
capers1:2
Adds similar briny flavor
6 green beans, blanched and split down the seam into halves
1 tablespoon English peas, blanched
3 Idaho Ruby Crescent Fingerlings, boiled in salted water, peeled, sliced into discs and chilled
5 Frisee leaves
mixed greens1:1
Any tender salad greens work well
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, sauteed in olive oil until golden brown, reserved warm
2 Idaho Russian Banana Fingerlings, rubbed with olive oil and salt, baked until tender, reserved warm
1 teaspoon sour cream
1 chive, cut into 1/2-inch lengths
½ hard boiled egg, cut into two pieces
6 cherry tomatoes, oven-dried, assorted varieties
2 slices pickled radish, thin
1 Idaho French Fingerling, sliced thin, fried crisp, lightly salted
2 tablespoons extra virgin olive oil
Fleur de sel, to taste(optional)
fresh ground black pepper(optional)

Instructions

1
Paint the center of the plate with 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 components are in place
3
Arrange the minced pickled cucumber in the fourth corner
4
Toss the green beans, peas, chilled fingerlings, and frisee with olive oil, salt and pepper to taste
5
Toss the boiled fingerlings with olive oil and reserve warm
6
Cut a slit in the baked fingerlings and push the ends to open a cavity in the center
7
Garnish with sour cream and chives
8
Arrange all of the various ingredients on the plate in a random fashion over top of the mayonnaise and mustard stripe
9
Leave the potato chips for last to garnish the top so they stay crispy
10
Drizzle the remaining olive oil around the edge of the plate
11
Sprinkle fleur de sel and fresh black pepper over the dish to taste

Tips

Tip 1

Prepare all potato components ahead and keep warm potatoes in a low oven to maintain temperature for plating

Tip 2

Use a squeeze bottle for the mayonnaise-mustard stripe to create clean, professional lines on the plate

Good to Know

Storage

Refrigerate assembled salad up to 2 hours. Best served immediately for optimal texture contrast.

Make Ahead

Cook all potato components up to 4 hours ahead. Keep warm potatoes in low oven, chilled components refrigerated.

Serve With

Serve immediately after plating to maintain crispy elements and temperature contrast.

Common Mistakes

Watch

Don't assemble too far ahead or fried potatoes will lose crispness

Watch

Keep warm potato components properly heated to avoid serving lukewarm

Substitutions

Idaho fingerlings→

regular small potatoes1:1

Use any small waxy potato variety

Frisee→

mixed greens1:1

Any tender salad greens work well

Pickled cucumber→

capers1:2

Adds similar briny flavor

Full guide →

Find more substitutions →

FAQ

Can I use regular potatoes instead of fingerlings?

Yes, use any small waxy potato variety like baby potatoes or small red potatoes. Cut larger potatoes into fingerling-sized pieces.

How long will this keep in the refrigerator?

Best served immediately, but components can be prepped separately up to 4 hours ahead. Don't assemble until ready to serve.

Can I make this without the fried potato garnish?

Yes, skip the fried potato chips for a simpler version. The dish will still have great flavor and texture contrast.