Fingerling Potatoes with Herb Vinaigrette

Fingerling potatoes, boiled and then dressed with vermouth and an herb vinaigrette.

  • 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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  • Patricia Scarpin

    These are delicious, indeed, Elise – mouthwatering, too!

  • Rose

    Lovely potato salad Elise. Never thought about adding oregano to my salad. Thanks for the tip. I will have to try it very soon.How about today?

  • me

    I made this using sweet potatoes instead of potatoes and red onion instead of shallots.
    Came out a bit mushier than the potatoes would, but it was delicious. Sweet potato peels are tasty :)
    I’ve been reading this for a while now, and I make things from the site all the time. My roommates and I thank you for some wonderful meals !!

  • Donna

    This recipe sounds really good. Will it taste just as good without the vermouth? What can I use in place of the vermouth? Thanks!

  • kcsandy

    This recipe came through on one of those rss feeds embedded in gmail. It looked yummy so I linked in, and got so excited by the quality of the web site that I subscribed. So, fingerling potatoes today… tomorrow the entire menu! Thanks, Elise, for starting something beautiful.

  • Elizabeth

    I am always looking for new ways to do potato and this is going to be my next venture! Thank you so very much! mmmm

  • savory-fan

    Hi! I tried your recipe Hashed Brussels Sprouts with Lemon and vermouth and it was really good. Thanks from all my family! Now potatoes with vermouth! I have 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.

  • 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.

  • 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…

  • 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

  • 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!!!