Easter is around the corner and I can’t think of a better side dish to have sitting next to your Easter ham. It’s a potato salad made with those pretty colored fingerling potatoes. It showcases a special creamy vinaigrette made with honey, lemon and Djon. The vinaigrette is the perfect compliment to the fingerlings because their light and mild flesh makes the flavors easy to absorb.
The flavors are bright and slightly tangy with a lighter version of a traditional potato salad. This salad can safely sit out and be served at room temperature because it’s made without mayonnaise, so keep this potato salad in mind for future BBQ’s, parties and picnics.
Adding hard boiled eggs, your favorite olives, parsley and sliced green onions round out all the flavors in this hearty potato salad.
Seek out fingerlings that are about the same size because you want them all to cook evenly together, sometimes you’ll see some larger ones in the mix.
Fingerlings boil up fast so be careful not to overcook them. You want the tip of a knife to go through easily but not so much so that the potato falls apart when poking it. Be mindful of that, so keep checking for doneness so they don’t fall apart and get mushy.
The vinaigrette is dreamy, you might want to double the recipe and have extra in the fridge so you can use it for a bunch of other dishes!
A while ago I ordered these balsamic pearls on line but never got around to using them, since they were lemon flavored I thought they would be a nice addition to this potato salad. This is totally optional, no need to add it to the recipe at all, but they are sort of fun!
Look closely, you’ll see them sitting on the surface.
Feel free to make this salad your own with inspiration of seasonal veggies like asparagus, peas, green beans or even corn, and maybe switching up some herbs and adding some arugula, all would go well with the flavors of honey, lemon and Djon.
I hope you seek out some of those vibrant fingerlings and make this delicious potato salad customized by you!
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- 2 lbs. vibrant colored fingerling potatoes, roughly same size and cut in half lengthwise
- 3 or 4 hardboiled eggs halved or quartered, your choice
- ½ cup or so of sliced olives, green or black
- 3 green onions sliced on the diagonal
- balsamic pearls (optional)
- Vinaigrette ingredients
- 1 big shallot or 2 small, finely chopped
- chopped parsley, a handful
- 3 tablespoons of Djon mustard
- 2 tablespoons, lemon juice
- zest of 1 lemon
- 2 tablespoons of white balsamic vinegar
- 1 heaping tablespoon, honey
- ⅓ cup or so of good olive oil
- salt and pepper to taste
- Whisk together all of the vinaigrette ingredients in a bowl, taste to your liking, maybe you want it sweeter, add more honey, more tart, add a splash more vinegar or lemon juice or even more olive oil, then set aside.
- Wash your potatoes really well.
- Place them into cold water and let them reach a boil, then turn down heat to a medium simmer.
- Test potatoes for doneness you don't want them mushy as stated in the post.
- When finished cooking drain them and place the warm potatoes gently into a large serving dish.
- Sprinkle in the green onions and olives all around the potatoes and arranging the hard boiled eggs.
- Spoon the vinaigrette all over the warm potatoes so that flavors can absorb.
- Taste and determine if salt and added pepper is needed, maybe sprinkle in more parsley, onions and olives as well.
- Serve best at room temperature
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
