Fingerling Potatoes with Herb Vinaigrette

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

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 6-8


  • 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 minced fresh thyme leaves
  • 1 teaspoon minced fresh oregano leaves
  • 1/2 teaspoon of Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 red onion, thinly sliced
  • 1/4 cup dry vermouth
  • 1/4 cup chopped fresh parsley


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.

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  • 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.


    • Elise Bauer

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

  • FoodJunkie

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

  • 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!

  • 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.

  • 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…

  • Patricia Scarpin

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