Cookout season and potato salad are two sides of the same coin; one is just not complete without the other. And while you don’t want your potato salad to show up whatever’s coming off the grill, you do want it to be delicious. It’s only right.
For the past few years, I’ve been pretty big on elevating my potato salad game — the plain old mayo and potato version just won’t do. For me, the perfect potato salad recipe is about a range of flavors, a hint of acid, the right amount of salt, some crunchy alliums, and lots of herbs. Depending on the flavor of the potatoes, lemons, limes, or vinegar can be great additions, as are mustard, horseradish, or something spicy. On occasion, I also like to slip in a few minced pickles or a bit of relish. Ingredients like chèvre or yogurt can lend a pleasant tang. Potato salad is absolutely brimming with possibilities!
This fingerling potato salad recipe keeps things pretty simple, while still layering in a host of seasonal flavors. The base for the salad is great potatoes – tender, yellow fingerlings have loads of flavor. Crisp green onions are just delicious, while chèvre brings a wonderfully creamy tang to the dish.
Fingerling Potato Salad with Green Onions and Chèvre
Prep Time: 5 minutes
Cook Time: 15 minutes
2 pounds fingerling potatoes, scrubbed and cut into 1-inch chunks
1/4 cup mayonnaise or aioli
1 tablespoon rice wine vinegar
1 clove garlic, smashed and finely minced
1/4 cup chèvre
sea salt and pepper to taste
4 small green onions, minced
2 tablespoons minced fresh herbs (such as parsley, oregano, rosemary, tarragon, or thyme)
1. Set the cut potatoes in a large pot filled with cold water. Add 1/2 – 1 teaspoon sea salt. Bring water to a boil and cook until potatoes are tender, 10 – 12 minutes. Drain potatoes and set aside.
2. Meanwhile, combine the mayo, vinegar, and garlic in a small bowl. Use a fork to whisk in the chèvre. Toss the warm potatoes with the mayo mixture. Add sea salt and pepper to taste. Finish by tossing with the green onions and herbs.
3. Serve immediately, or keep covered in the fridge for up to 3 days.