Fingerling potatoes drizzled with a lemon herb dressing, a delicious side dish that complements any meal. Tangy vinaigrette with fresh thyme, rosemary, and Dijon mustard brings out their earthy flavors. This is the perfect side for any spring dish, but is especially perfect for barbecues and picnics.

Fingerling Potato Salad With Lemon Herb Dressing [Vegan, Gluten-Free]

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Cooking Time



  • 2 pounds fingerling potatoes, halved
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon sweetener of choice
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon peel, freshly grated
  • 2 tablespoons red wine vinegar
  • 2 tablespoons shallots, minced
  • 2 tablespoons parsley, chopped
  • 1 teaspoon thyme, chopped
  • 1/2 teaspoon rosemary, chopped
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 6 tablespoons extra virgin olive oil


Place potatoes in a large pot, covered with 1 inch of cold water, add 1 tablespoon of salt to the water. Bring to a boil, then reduce to a simmer on medium-low heat and cook until potatoes are fork tender, about 15-20 minutes. Drain potatoes and set aside. In a large bowl, whisk together mustard, honey, lemon juice, peel, vinegar, shallots, parsley, thyme, rosemary, salt, pepper, and olive oil. Adjust seasoning as needed. Add warm potatoes to the dressing and stir to combine. Serve at room temperature. This can be refrigerated and served up to one day after preparing.


If fingerling potatoes are not available you can use red, purple, yellow, or white baby potatoes (or a combination of all).

Nutritional Information

Per Serving: Calories: 430 | Carbs: 52 g | Fat: 20 g | Protein: 8 g | Sodium: 831 mg | Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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