Fingerling Potato Salad

Fingerling Potato Salad

Take advantage of the B6-rich heirloom varietal.

Not all potatoes are created equal and smaller ones such as these fingerlings have a higher skin-to-flesh ratio meaning they pack more fiber per serving. Here, recipe developer Robert Luessen combines them with a fresh herb-forward sauce to make the perfect side dish.

This recipe is part of our meal prep series. Click here for the full plan.

Serves 4

Ingredients

Directions

  1. Bring a large pot of water to boil over high heat. Cut potatoes in half lengthwise and add to the pot. Reduce heat to a simmer and cook, uncovered for 30 minutes or until a sharp knife pierces skin and potato easily.

  2. Remove from heat, drain and cool briefly in a colander. When potatoes are cool enough to handle but still slightly warm, transfer to a large bowl and season with salt and pepper. Add parsley pistou and toss to combine.

  3. Place in an airtight container and store in the fridge.

Photography by Jillian Guyette. Recipe development by Robert Luessen.