Fingerling Potatoes with Herb Vinaigrette

Boiled fingerling potatoes tossed with vermouth, red onions, parsley, and an herb vinaigrette.

Fingerling Potatoes with Herb Vinaigrette
Elise Bauer

Why should russets and yukon golds have all the fun? Here's a quick and easy potato recipe, for a side or salad, depending on if you serve them warm or cold, using fingerling potatoes or new potatoes.

The approach is simple—quickly boil halved fingerling potatoes and douse them in vinaigrette.

But that's not all. Two simple tricks will enhance this dish to make it company worthy.

First, soak thinly sliced red onions in the vinaigrette while the potatoes are cooking. The vinaigrette will "pickle" the onions, taking away some of their oniony edge.

Fingerling potatoes
Fingerling potatoes. Elise Bauer

Second, sprinkle the potatoes with dry vermouth as soon as they are done cooking, so the potatoes soak up the wonderful flavor of the vermouth. This is an idea I picked up from Cooks Illustrated years ago and it adds great flavor to the potatoes.

You can of course, skip the vermouth if you want. But if you have it, use it!

These potatoes can be served warm, room temp, or cold. Chilled, they are perfect for hot summer days.

Fingerling Potatoes with Herb Vinaigrette

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6 to 8 servings


  • 2 pounds fingerling potatoes, or small new potatoes, scrubbed and halved

  • 1/4 cup lemon juice

  • 1/3 cup extra virgin olive oil

  • 1 teaspoon fresh thyme leaves, minced

  • 1 teaspoon fresh oregano leaves, minced

  • 1/2 teaspoon Dijon mustard

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 medium red onion, thinly sliced

  • 1/4 cup dry vermouth

  • 1/4 cup fresh parsley, chopped


  1. Cook the potatoes:

    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. Make the vinaigrette:

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

  3. Add red onions to vinaigrette:

    Place the sliced red onions in the bowl with the vinaigrette. This will quickly "pickle" the red onion slices.

  4. Sprinkle strained potatoes with vermouth:

    Strain potatoes from the water and place them in a large bowl. Sprinkle on the vermouth and toss to coat. Let the potatoes sit for one minute to soak up the vermouth.

  5. Toss with onions, parsley and vinaigrette:

    Gently toss the potatoes with the onions, parsley, and the herb vinaigrette. Let sit for at least 10 minutes before serving.

    Serve slightly warm, room temperature, or chilled.

Fingerling Potatoes with Herb Vinaigrette
Elise Bauer
Nutrition Facts (per serving)
194 Calories
9g Fat
25g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 194
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 281mg 12%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 2g
Vitamin C 19mg 95%
Calcium 12mg 1%
Iron 1mg 3%
Potassium 468mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.