Warm Fingerling Potato Salad

Fingerling potatoes are not a specific variety of potato. Instead, they are immature potatoes with a long, thin shape. They can be white, red-skinned, or yellow-fleshed and vary in texture from waxy to starchy. In this recipe, you can substitute small red potatoes.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 146
  • Fat: 5.7g
  • Saturated fat: 3.9g
  • Protein: 5.7g
  • Carbohydrate: 18g
  • Cholesterol: 15mg
  • Iron: 0.9mg
  • Sodium: 487mg
  • Calories from fat: 35%
  • Fiber: 1.2g
  • Calcium: 63mg


  • 10 fingerling potatoes, cut into 1/8-inch slices (about 3 cups)
  • 1/2 cup fat-free balsamic vinaigrette
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons whole-grain mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (4 ounces) goat cheese


  1. Preheat broiler.
  2. . Place potato in a medium saucepan; cover with an inch of water. Bring to a boil. Reduce heat; simmer 5 minutes or until tender. Drain.
  3. . While potato cooks, combine balsamic vinaigrette and next 4 ingredients in a small bowl, stirring with a whisk.
  4. . Pour mixture over hot potato, tossing to coat. Spoon potato mixture into an 11 x 7-inch baking dish; sprinkle evenly with goat cheese.
  5. . Broil 5 minutes or until cheese is lightly browned.
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