Wisconsin Potato and Vegetable Growers Association

Fingerling Potato Salad with Dijon Vinaigrette

Fingerling Potato Salad with Dijon Vinaigrette

Fingerling Potato Salad with Dijon Vinaigrette

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Course Salad, Side Dish
Calories 1432 kcal


  • 1 pound fingerling potatoes
  • 1 pound green beans
  • 1 bunch asparagus
  • 4 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 3 tsp Dijon mustard
  • 1 large clove of garlic minced
  • 1/8 tsp black pepper
  • 1/4 cup sliced almonds toasted
  • 1/2 cup firm white cheese parmesan or asiago, shaved


  • Scrub fingerling potatoes clean and place in large pot. (Do not cut the potatoes prior to boiling; you will lose some of the color.)
  • Cover potatoes with cold water and bring to a boil.
  • Cook potatoes for 10-15 minutes, just until fork tender.
  • Remove the tough woody ends of the asparagus and trim ends from green beans.
  • Cut beans and asparagus into equal sized pieces.
  • Place the green beans and asparagus in pot, cover with cold water and bring to a boil.
  • Continue boiling for about 4-5 minutes; do not overcook.
  • Place almonds on a dry pan, heat on medium and stir continuously for about 3-5 minutes until they are toasty and brown. Watch them closely as they can burn easily.
  • When the potatoes, beans and asparagus have cooked, drain them in a colander. Cut fingerlings into large bite-sized pieces and place all into a large bowl.
  • Add the vinaigrette to the warm potatoes and veggies and toss to coat.
  • Just before serving, sprinkle the salad with the toasted almonds and the shaved cheese.


  • Place the olive oil, apple cider vinegar, lemon juice, Dijon mustard, minced garlic and black pepper and whisk vigorously.


Calories: 1432kcalCarbohydrates: 142gProtein: 41gFat: 88gSaturated Fat: 11gPolyunsaturated Fat: 14gMonounsaturated Fat: 60gTrans Fat: 1gSodium: 237mgPotassium: 4239mgFiber: 39gSugar: 29gVitamin A: 6553IUVitamin C: 170mgCalcium: 499mgIron: 21mg
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