No ImageFingerling Potatoes with Herb Vinaigrette

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  1. Margaret Kelzach

    I have made this recipe several times, Love It. Generally with fresh dug small potatoes,early summer.
    I made this today with full sized red potatoes boiled then cubed, no vermouth, and the fresh herbs and 1 teaspoon sugar. Absolutely wonderful! This is November and I can still pick my fresh herbs, no snow yet.

    xxxxxyyyyy

    • Elise Bauer

      Great Margaret! Wonderful having an herb garden, isn’t it?

  2. FoodJunkie

    These are really good. I will be making them again.

  3. Christina

    This sounds delicious and perfect for a picnic potluck. Question: could I make this the night ahead of a lunchtime potluck? Or would things get soggy and the flavors muddled? Thanks!

  4. Diana

    My new favorite way to make fingerling potatoes is to steam them for 10 minutes in a pressure cooker. They come out perfect! Will try with your vinaigrette next time.

  5. 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!!!

  6. 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

  7. 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…

  8. Patricia Scarpin

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