Fingerling Potato Salad With Creamy Vinaigrette

I’ve always loved creamy, mayo-based potato salads, but I wanted to create a lighter version that still had that satisfying creaminess. That’s when I discovered the magic of using the potatoes themselves to create a creamy vinaigrette! By adding a Yukon Gold potato to the mix and smashing it with some of the starchy cooking liquid, I achieved a semi-loose yet creamy dressing that perfectly coated the firm, low-starch fingerling potatoes. With the addition of some flavorful seasonings and crunchy elements, my new light fingerling potato salad was born, and it turned out to be a delicious delight.

SERVES 4 TO 6

INGREDIENTS:

• 1½ pounds fingerling potatoes (such as La Ratte or Russian Banana), cut into ½-inch disks
• 1 large Yukon Gold potato (8 ounces), peeled, quartered lengthwise, and cut into ½-inch slices
• Kosher salt
• 2½ tablespoons white wine vinegar
• 1 tablespoon whole-grain mustard
• 1 tablespoon pickle relish
• 1 tablespoon sugar, plus more if desired
• 2 small shallots, 1 minced (about ¼ cup), 1 thinly sliced (about ¼ cup)
• ¼ cup extra-virgin olive oil
• 1 tablespoon capers, rinsed, drained, and roughly chopped
• 2 stalks celery, finely diced
• ¼ cup roughly chopped fresh parsley
• Freshly ground black pepper

INSTRUCTIONS:

1. Place the fingerling potatoes, 1 tablespoon of salt, 1 tablespoon of white wine vinegar, and 3 cups of tepid water in a large saucepan. Bring to a boil over high heat, stirring occasionally until the salt is dissolved. Reduce to a bare simmer and cook until the potatoes are completely tender and show no resistance when poked with a paring knife or cake tester, about 17 minutes. Drain, reserving ½ cup of the cooking liquid. Immediately toss the potatoes with ½ tablespoon of white wine vinegar in a bowl and set aside.
2. In a large bowl, combine the reserved cooking liquid with the remaining 1 tablespoon of white wine vinegar, whole-grain mustard, pickle relish, sugar, and minced shallot. Add 5 to 6 pieces of cooked Yukon Gold potato and mash them with a potato masher until smooth. While whisking constantly, slowly add 3 tablespoons of extra-virgin olive oil. Fold in the capers, diced celery, sliced shallot, parsley, and the cooked fingerling potatoes. Season to taste with salt, freshly ground black pepper, and more sugar if desired.
3. Serve the fingerling potato salad immediately, drizzling with the remaining tablespoon of extra-virgin olive oil. Alternatively, you can refrigerate the salad, covered, for up to 3 days, and allow it to come to room temperature before serving.

Enjoy this light and creamy Fingerling Potato Salad with Creamy Vinaigrette, a perfect side dish for any spring or summer gathering. The tender fingerling potatoes are coated in a deliciously creamy dressing with the natural creaminess of the potatoes themselves, complemented by the tang of white wine vinegar and whole-grain mustard. With the addition of capers, celery, and fresh parsley, this salad is bursting with flavor and texture, making it a delightful addition to any meal.