Today I’m making Fingerling Potato Salad to go along with my Sweet and Tangy Chicken Drumettes. The link for these delicious drumettes will be available at the link below.
Fingerling potatoes are a small, stubby, finger-shaped type of potato, which may be any heritage potato. They are creamy and delicious, and perfect for this application.
Prep Time: 10 minutes
Cook Time: 15-20 minutes, times may vary slightly
Total Time: 30 minutes
Yields: 4 servings
Equipment: large mixing bowl, cook’s spoon, chef’s knife, cutting board, colander, 1 (6-quart) saucepot
Ingredients:
1 1/2 pound bag of Fingerling potatoes, cut into large bite-size chunks (approx. 2 inches)
2 ribs of celery, diced
1/2 cup of red bell pepper, seeded and diced
1/4 cup of red onion, diced
1/2 cup of fresh dill, finely chopped
3/4 cup of good mayonnaise (add more if needed)
1 1/2 tablespoons of Kosher salt
1 1/2 teaspoons of freshly ground black pepper
Instructions:
In a saucepot, and the potatoes, cover with water in cold by an inch. Cook over medium-high heat, bringing them to a boil to ensure even cooking. Add Kosher salt to the water to season the potatoes during cooking. Reduce the heat to medium and continue boiling the potatoes until fork-tender, about 15-20 minutes.
Transfer the potatoes to a colander to drain, then return them to the hot pot (off the heat) for another 2 minutes, allowing them to release any excess water that may remain in the potatoes. The potatoes must be dry of any water before dressing them.
In a large mixing bowl, add the diced celery, red bell pepper, onion, fresh dill, mayonnaise, Kosher salt, and fresh ground black pepper. Stir to combine. Add the potatoes while they’re still hot to the dressing. This will ensure the potatoes soak up all the flavor from the dressing. Gently stir to combine. Refrigerate until you’re ready to serve. I’ll be serving them alongside my Sweet And Tangy Chicken Drumettes. You can find the link for my recipe below.
There you have it, my homemade Fingerling Potato Salad.
Notes:
1) It’s really important to make sure the cooked potatoes are drained well before adding them to the dressing.
2) Dice all the vegetables relatively the same size for this dish.
3) The potatoes should be cooked so they’re soft, tender, and creamy.
4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Fingerling Potato Salad
Equipment
- 1 mixing bowl Large
- 1 cook's spoon
- 1 chef's knife
- 1 cutting board
- 1 colander
- 1 saucepot 6-quart
Ingredients
- 1 1/2-pound bag Fingerling potatoes Cut into large bite-size chunks (approx. 2 inches)
- 2 ribs celery Diced
- 1/2 cup red bell pepper Seeded and diced
- 1/4 cup red onion Diced
- 1/2 cup fresh dill Finely chopped
- 3/4 cup mayonnaise Add more if needed
- 1 1/2 tbsps kosher salt
- 1 1/2 tsps black pepper Freshly gorund
Instructions
- In a saucepot, and the potatoes, cover with water in cold by an inch. Cook over medium-high heat, bringing them to a boil to ensure even cooking. Add Kosher salt to the water to season the potatoes during cooking. Reduce the heat to medium and continue boiling the potatoes until fork-tender, about 15-20 minutes.Transfer the potatoes to a colander to drain, then return them to the hot pot (off the heat) for another 2 minutes, allowing them to release any excess water that may remain in the potatoes. The potatoes must be dry of any water before dressing them.In a large mixing bowl, add the diced celery, red bell pepper, onion, fresh dill, mayonnaise, Kosher salt, and fresh ground black pepper. Stir to combine. Add the potatoes while they're still hot to the dressing. This will ensure the potatoes soak up all the flavor from the dressing. Gently stir to combine. Refrigerate until you're ready to serve. I'll be serving them alongside my Sweet And Tangy Chicken Drumettes. You can find the link for my recipe below.There you have it, my homemade Fingerling Potato Salad.
Notes
1) It's really important to make sure the cooked potatoes are drained well before adding them to the dressing.2) Dice all the vegetables relatively the same size for this dish. 3) The potatoes should be cooked so they're soft, tender, and creamy. 4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
https://lindalouhamel.com/2021/12/31/sweet-and-tangy-chicken-drumettes/
https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
