Fingerling Potatoes with Herb Vinaigrette


I made these fingerling potatoes a few days ago as part of a composed salad and we loved them so much I made them again tonight just on their own, to accompany steak. These potatoes can be served warm, room temp, or cold. Chilled, they are perfect for hot summer days. Key ingredients are the vermouth and the chopped fresh herbs.

Fingerling Potatoes with Herb Vinaigrette Recipe

  • Yield: Serves 6-8.


  • 2 pounds red or yellow fingerling potatoes (small new potatoes), scrubbed and halved
  • Kosher salt
  • 1/4 cup lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 small shallot, minced (about 2 Tbsp)
  • 1 1/2 teaspoons minced fresh thyme leaves
  • 1 Tbsp minced fresh basil leaves
  • 1 teaspoon minced fresh oregano leaves
  • 1/2 teaspoon of Dijon mustard
  • Pinch of sugar
  • Kosher salt and freshly ground black pepper
  • 1/4 cup dry vermouth


1 Place potatoes in a medium pot and cover with cold water by about an inch. Bring to a boil and add a teaspoon of salt to the water. Lower the heat to a simmer and let simmer until the potatoes are fork tender, about 6-8 minutes.

2 While potatoes are cooking, prepare the herb vinaigrette. In a small bowl, whisk together the lemon juice shallots, thyme, basil, oregano, mustard, sugar, salt, pepper, and olive oil.

3 Strain potatoes from the water and place them in a large bowl. Sprinkle the potatoes generously with salt and pepper. Sprinkle on the vermouth and toss to coat. Let the potatoes sit for one minute to soak in the vermouth and then add the herb vinaigrette. Gently toss until all potatoes are coated with the vinaigrette. Let sit for at least 10 minutes before serving.

Serve slightly warm, room temperature, or chilled.

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Inspired by a salad recipe in Cook's Illustrated.

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Showing 4 of 12 Comments

  • Ruthie Hilaiel

    These potatoes are delicious!!!!!!! Made them last night with chicken and I don’t think I even needed the chicken! I didn’t use the vermouth and I didn’t miss it. There is so much flavor in the herb sauce!! Thank you for this!!!

  • Yoko

    oh my god these are delish! (eating them straight out of the bowl now). I’m tempted to just take a large spoon and eat tablespoonfuls of dressing with the potato :) Didn’t have vermouth so I substituted sake and it worked out

  • Christina Evans

    Followed the recipe to the letter – only did half the batch in the vinaigrette, just in case someone didn’t like them – wasn’t an issue – kept the remainder of the vinaigrette and vermouth for the cold left overs. Wonderful – thanks…

  • Lisa

    Yes yes yes yes yes. This recipe is inspired! I love to get the fingerlings at our farmers’ market, and I love to use herbs from my garden. It sounds divine; can’t wait to try it.

  • Elise

    Hi Donna – “Will it taste as good without the vermouth?” I don’t know. Try it and let us know how it went. If you don’t have vermouth you could use a dry sherry. If you are avoiding the use of alcohol then I would skip the vermouth/sherry altogether.

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