Digs
Fresh + Herby

Purple fingerling potato salad

Purple fingerlings tossed in a whole grain mustard vinaigrette with parsley, chives and dill.

prep 15–20 min

cook 10–15 min + 30 min chill

serves 4–6 (side)

stove top

Purple fingerling potato salad with parsley, chives and dill

Ingredients

Potato salad

  • 1.5 lbs Digs purple fingerling potatoes, washed and halved lengthwise
  • Kosher salt, for boiling water
  • 1/4 cup chopped fresh parsley leaves
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon fresh dill fronds

Whole grain mustard vinaigrette

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon whole grain mustard
  • 1 clove garlic, finely minced
  • Kosher salt and freshly ground black pepper, to taste

Steps

  1. Place the halved purple fingerling potatoes in a large pot of salted boiling water. Cook until the potatoes are fork-tender, usually about 10-15 minutes. Drain the potatoes and let them cool to room temperature.

  2. To make the vinaigrette, whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper in a small bowl until combined. Taste and adjust the seasoning as needed. Set aside until ready to serve.

  3. Once the potatoes have cooled, transfer them to a large mixing bowl. Pour the vinaigrette over the potatoes and gently toss to coat evenly. Add the parsley, chives, and dill and toss again. Taste and adjust for seasoning.

  4. Refrigerate for at least 30 minutes to let the flavors meld. Serve.

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