Creamy Fingerling Potato Salad Recipe
Thin slices of new fingerling potatoes coated in a rich creamy dressing - YUM.

Fingerling Potatoes are great for a Creamy Fingerling Potato Salad Recipe.  They are small, cook quickly and do not require peeling.

This simple 5 ingredient creamy potato salad recipe is perfect for busy days and yet it tastes good enough to bring to family gatherings.

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Gather up the few recipe ingredients and the tools you will need.

Recipe Ingredients:

  • 1.5 lbs (680 gr) fingerling potatoes
  • 2 tsp sugar
  • 1 small onion - diced
  • 3 capfuls white vinegar
  • salt & pepper to taste
  • 4 tbsp (30 ml) mayonnaise

Place the fingerling potatoes in a medium-sized saucepan and cover with cold water.

Bring to a boil and cook for about 5 minutes or until easily pierced with a sharp knife.

Immediately, run under cold water - to stop any further cooking.

As soon as the potatoes are cooled enough to handle - cut them into small slices and place them into a medium sized bowl.

Dice up the onion.

Click here for a picture tutorial on How to dice an onion.

Add the diced onion to the sliced fingerling potatoes.

Now to create the creamy dressing:

Add the 3 capfuls of vinegar.

Add the 2 teaspoons of sugar

Add a few dashes of salt and pepper

Add the mayonnaise and any other ingredients from the optional list, you may wish to add.

Stir gently to blend all the creamy ingredients and to coat the fingerling potatoes with the creamy mayonnaise mix.

Taste test - add salt & pepper to taste.

Serve immediately or cover and refrigerate.

Recipe Yield: This recipe for Creamy Fingerling Potato Salad serves 8

Tips & Optional Ingredients:

1. This fingerling salad is best made ahead and refrigerated to allow time for the ingredients to "marry" or blend together.

2. Optional Ingredients: chopped boiled eggs, diced sweet peppers, chopped green onions (scallions), sweet peas, relish.

3. Possible Garnishes: chopped green onions, paprika, thinly sliced radishes.

Other Potato Salads using New Small Potatoes

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