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

Photography by Jillian Guyette. Recipe development by Robert Luessen.


1 pound fingerling potatoes, cleaned



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.


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.


Place in an airtight container and store in the fridge.