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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
Coleslaw with Apples
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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.
I mixed up the vinegar amounts! Can you please clarify the amount you should use if you are using apple cider vinegar and not apple juice with white vinegar? I ended up adding some sugar at the end to counteract and it was still amazing!!! Huge hit here! But I would love to know exactly how much I should use. Thank you!
Hey! It would be 1 tablespoon of apple cider vinegar – same amount!
Do you use dill or sweet pickles?
Dill! You could use sweet if you wanted, but would give a different flavor.
This was so delicious. I’ll be making it again soon. It’s very rich in flavor and that dill is divine. Simple and fun to make and serve.
Thank you, Sandra!
I’m planning on making this for a party I’m going to tomorrow. Do you recommend making it the night before for the best outcome?
So it would be very flavorful, but the potatoes do soak up some of the sauce! What you can do is put the dressing at the bottom and then the potatoes on top, then mix together at least an hour before you go, or just sometime that morning if it’s an afternoon party. I hope that helps!
Delightful and easy. A staple in our house every summer. Thank you!
This potato salad was a hit, very flavorful. The only ingredient I changed is I used green onions instead of the shallot. I was very happy to to see it on the Dizzy Cook site after I had boiled a pot of potatoes..