Little fingerling potatoes are fantastic in potato salads, in part because their skin-to-flesh ratio is much smaller than big potatoes, so there's more dynamic textural difference in every bite.

Adam Hickman
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

active:
10 mins
total:
30 mins
Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a large bowl.

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  • Place potatoes in a medium saucepan. Cover with water by 3 inches; bring to a boil. Reduce heat to medium-low; cook 20 minutes or until potatoes are tender. Drain well. Add hot potatoes to dressing; toss gently to coat. Add onion and chives; toss.

Nutrition Facts

231 calories; fat 13.5g; saturated fat 1.9g; mono fat 9.9g; poly fat 1.4g; protein 2g; carbohydrates 26g; fiber 4g; iron 1mg; sodium 301mg; calcium 8mg; sugars 3g.
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