Fingerling Potato Salad

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This warm fingerling potato salad offers a sophisticated twist on a classic side dish, replacing heavy mayonnaise with a vibrant, mustard-infused dressing. The combination of earthy potatoes and softened leeks creates a comforting yet light dish that celebrates simple, high-quality ingredients. By toasted the mustard seeds in olive oil, you unlock a nutty depth that perfectly complements the sharp tang of white wine vinegar and Dijon mustard.

As a versatile vegan recipe, it is an excellent addition to a late-summer barbecue or a festive buffet spread. You can easily prepare this dish up to a day in advance, allowing the flavours to develop in the fridge. Simply return it to room temperature before serving, perhaps adding a final drizzle of extra-virgin olive oil to ensure the potatoes remain beautifully glossy and moist.

Ingredients for Fingerling Potato Salad

1.6kg fingerling potatoes, unpeeled, cut into 3/4"-1" pieces
1 tablespoon kosher salt plus more for seasoning
140ml (or more) extra-virgin olive oil, divided
2 tablespoons brown mustard seeds
3 medium leeks (white and palegreen parts only), halved lengthwise, cut crosswise into 1/4" slices (about 1200ml )
1 tablespoon (or more) white wine vinegar
1 matsked dijonsenap
Nymalen svartpeppar

How to make Fingerling Potato Salad

Place potatoes in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.

Heat 45ml oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.

Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.

Whisk remaining 60ml oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.

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