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This fingerling potato salad is a quick and easy potato salad with few ingredients! Using smaller potatoes cuts the chopping and boiling time in half, plus elevates the whole look of a traditional potato salad. Combined with mayonnaise, dill, and shallot, it’s the perfect BBQ side dish.
Fingerling potatoes make this basic potato salad recipe a lot easier. Because they’re much smaller, they take up less time chopping and cooking. Plus they have an elevated look!
I love to serve this fingerling potato salad with dry rub oven ribs, crockpot BBQ chicken thighs, crockpot pulled pork, or slow cooker flank steak.
This quick potato salad recipe is a reader favorite because:
- Easy and Fast – With minimal chopping and cooking, this recipe is great for beginner cooks.
- Simple – No fancy ingredients, just simple ones you probably have on hand!
- Allergy-Friendly – Gluten and dairy free, and egg-free with substitutions.
Table of Contents
Why Use Fingerlings for Potato Salad?
- Cuts down the cooking time versus using large potatoes you have to diced or quarter.
- Unlike russet potatoes, there is no peeling required.
- More elegant look over traditional potato salad. This is a simple potato salad for adults!
- Can use other types of small potatoes instead of fingerling potaotes like tri-colored baby potatoes, small gold potatoes.
Ingredients
- Fingerling Potatoes – These are smaller potatoes that look like chubby fingers! You can also use baby yukon gold potatoes if those are easier to find.
- Mayonnaise – I use Chosen Foods Avocado Oil Mayo. For a vegan option, try my egg free mayo.
- Celery and Shallot – Both provide some crunch and flavor!
- Apple juice and white vinegar – I combo these two to make an “apple cider vinegar’ that is migraine-friendly. But if you’re not sensitive to apple cider vinegar, you can use the same amount of vinegar!
- Dijon – Look for a dijon without sulfites, like Annie’s.
- Chopped pickles – Love using Grillo’s plain pickles or homemade pickles.
- Dill – Fresh or dried will work!
Substitutions
- Celery – Best substituted with something crunchy, like jicama.
- Potatoes – For low carb, I’ve made this with boiled cauliflower before.
- Shallot – I don’t recommend substituting this one because shallots are such a great flavor here, but green onion would be the closest.
- Mayonnaise – I don’t recommend substituting this, but I will say that I have added cottage cheese to some of my potato salads before to boost the protein content and provide creaminess and it was surprisingly good.
How to Make Fingerling Potato Salad
- Cut potatoes and cook them in boiling water – Slice the fingerling potatoes in half and place them in a large pot of boiling water. Cook for 10 minutes until soft, but not mushy. Run the potatoes under cool water to stop the cooking and then gently pat dry with a towel.
- Mix dill dressing – Stir together the mayonnaise, vinegar, apple juice, celery, shallot, dill, dijon, and salt and pepper.
- Chill – Cover the potato salad and place it in the fridge to cool completely. I recommend at least 2-3 hours, if not more. The longer the potato salad sits in the refrigerator, the stronger the flavors will be!
Recipe Tips
- Scrub the potatoes under cool, running water before boiling so they’re nice and clean.
- Use a mayo you like the taste of. There’s nothing worse than a potato salad that’s flavored like a mayonnaise you hate.
- Gently stir the potatoes so they don’t become a mushy mess. I’ll use a spatula to fold them into the dill dressing mixture.
- Chill for a couple hours, if possible. This will allow the best flavors to come through.
Storage Recommendations
In the refrigerator, store potato salad for up to 1 day in a covered bowl, or in an airtight container for 3-4 days.
I do not recommend freezing this salad because it will change the texture.
How to Serve
I absolutely love this easy summer salad with BBQ recipes. Here are a few of my favorites.
- Dry Rub for Oven Ribs
- Slow Cooker Pork Shoulder
- Slow Cooker Mac and Cheese with Cream Cheese
- Honey Chipotle Chicken Sandwich
- Air Fryer Flank Steak
- Buffalo Chicken Thighs
- Baked Chicken Kabobs
- Grilled Italian Shrimp
Basically any grilled meat + this fingerling potato salad + Crustless Blueberry Pie is a summer dinner dream.
Salad Recipes
If you love this fingerling potato salad, you may love these great summer salads too!
Recipes
Creamy Apple Coleslaw
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
Fingerling Potato Salad
Ingredients
- 2 pounds fingerling or small potatoes
- 1/3 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon distilled white vinegar
- 2 teaspoons apple juice, (plain juice, nothing added)
- 2 small stalks of celery, diced small (about 1/2 cup)
- 1 small shallot, peeled and finely chopped (about 1/3 cup)
- 1 teaspoon dried dill (or 1 tablespoon fresh)
- 1-2 tablespoons finely chopped parsley
- 2 tablespoons chopped pickles (OPTIONAL)
- kosher salt and pepper to taste
Instructions
- Bring a medium pot of salted water to a boil and, while waiting, scrub the potatoes, pat dry, and cut them in half. Cover with a lid and simmer the potatoes till soft, but not mushy – about 10 minutes. They're ready when a fork can slide easily through the potato.
- Remove the pot from heat and drain. Transfer the potatoes to a colander and run under cool water, then dry by patting gently with a towel.
- Meanwhile combine the mayonnaise, dijon, vinegar, apple juice, celery, shallot, pickles (if using) and dill. Add the potatoes to the mix, stirring with a wood spoon or spatula till everything is combined, and chill for at least an hour or two.
- Taste the potato salad and add salt and pepper to your preference. I typically don't add salt, but love more pepper – about 1/4-1/2 teaspoon.
Notes
- The longer the salad is able to sit and chill, the better the flavor will be. I recommend at least 2-3 hours. However, I’ve eaten it immediately in a rush and it’s still really good.
- This potato salad pairs well with any grilled meat or vegetables, as well as anything spicy! It’s perfect for a potluck.
- I use Chosen Foods Avocado Oil Mayo. If you are vegan or egg-free, try my Egg Free Mayo.
- For pickles, I use Grillo’s or here’s a recipe for quick pickles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe, made it again for a potluck. Everyone loved it and it is so easy to make. I did not have any apple juice, so I added extra vinegar and a touch of honey.
Thank you Alicia for making me feel confident to make small modifications!