Fingerling Potato Salad with Honey, Lemon and Djon Vinaigrette

potato salad

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.

fingerling potato salad

Adding hard boiled eggs, your favorite olives, parsley and sliced green onions round out all the flavors in this hearty potato salad.

fingerling potatoes

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.

boiling potatoes

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.

honey mustard sauce

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!

balsamic pearls

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!

fingerling potato salad

Look closely, you’ll see them sitting on the surface.

potato salad

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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Fingerling Potato Salad with Honey, Lemon and Djon
 
A potato salad you'll eat all year long!
Author:
Ingredients
  • 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
Instructions
  1. 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.
  2. Wash your potatoes really well.
  3. Place them into cold water and let them reach a boil, then turn down heat to a medium simmer.
  4. Test potatoes for doneness you don't want them mushy as stated in the post.
  5. When finished cooking drain them and place the warm potatoes gently into a large serving dish.
  6. Sprinkle in the green onions and olives all around the potatoes and arranging the hard boiled eggs.
  7. Spoon the vinaigrette all over the warm potatoes so that flavors can absorb.
  8. Taste and determine if salt and added pepper is needed, maybe sprinkle in more parsley, onions and olives as well.
  9. Serve best at room temperature

 

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Perfect Potato Salads for Summer Entertaining

party size Italian potato salad

Way back in 2007 when I started this blog I posted an Italian potato salad, fast forward almost twelve years later ( still can’t believe it’s been that long!) and  I still continue to make it.

Italian potato salad is such a classic dish, it’s the perfect side so it’s great for parties, picnic’s and celebrations. There’s no mayo involved so no need to worry about anything spoiling as it sits out at your party.

The photo above is a crowd size amount that I made for a family cookout that I was having. Don’t get caught up on amounts and exact measurements when making this, it’s a simple process it’s all about visual balance and your taste preference as far as seasonings go.

I used those teeny red, white and blue potatoes, I like the different colors, but you can certainly use all red which is more a traditional Italian potato salad.

roasted potatoes and beans

Since 2007 I’ve changed up my recipe a bit. I always use to boil my potatoes but now I roast them. Don’t get me wrong, boiling is fine but I much prefer the taste of a roasted potato, plus I don’t like the texture of a some what mushy potato, but again, that’s just my preference, but I would encourage you to try it this way by roasting the potatoes, plus I think the presentation looks much nicer.

1. The ingredients in my Italian potato salad are: Roasted potatoes, some sliced, some whole depending on how big they are, roasted at 425F until fork tender.

2. Steamed green beans, I prefer haricort verts, red onion rings, kalamata olives and sliced cherry tomatoes.

3. Place everything into a large bowl and season with salt and pepper, granulated garlic and oregano, taste as you go to your liking.

4. The dressing is: 3 parts olive oil, 1 part red wine vinegar, 1 t. dijon, 1 garlic clove, 1 t.oregano, salt and pepper and a squeeze of fresh lemon. Whisk it up, drizzle and toss. Place the salad onto a nice platter.

 

red white and blue potato salad

Next is my Red, White and Blue potato salad, perfect for the 4th of July! Again I used those teeny colored potatoes and when you cut them in half the vibrant color really shows through.

forth of July potato salad

1.These are roasted as well in a 425F oven, drizzled with olive oil along with chunks of sweet red bell pepper, finished when fork tender.

2.  When they become fork tender, which doesn’t take long, toss them into a bowl and add chopped red onion or shallots, snipped chives, sliced scallions, fresh parsley, salt and pepper to taste with lots of grated strands of lemon 
3.Whisk up fresh squeezed lemon and olive oil for your dressing and pour it all over and toss, as it sits it just gets better and better as all the flavors start to absorb.

sweet potato salad

Next up is this Grilled Sweet Potato Salad, If you never grilled sweet a potato you’re missing out. Cooking sweet potatoes this way gives them a crisp charred edge and a slight smokiness that contrasts well with the sweetness of the potatoes, it’s delicious and a nice change.

  1. Preheat grill to medium. Peel sweet potatoes and slice into 1/2 inch thick rounds. Place on a grill that has been sprayed with olive oil spray.
  2. Also on the grill add some colored mini peppers and a couple of ears of corn because these will all be added to the salad along with the sweet potatoes. Remove when tender and slightly charred.
  3. When everything cools down, shuck the corn, slice the mini peppers and toss them into a large bowl with some chopped parsley, green onion and arugula.
  4. Arrange everything onto a pretty platter and drizzle with the dressing.
  5. Honey Mustard Vinaigrette: 1/2 cup olive oil, 2 T. apple cider vinegar, 2 T. Dijon, 1 T. honey, 1 garlic clove, whisk all together. Feel free to double or triple the recipe.  

All of these potato salads are a nice addition to your summer buffet table, they can sit out safely and they all taste delicious at room temperature, so enjoy!

Follow me on Instagram to see what else I’m cooking up during the week.

 

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Party Worthy Roasted Potato Salad

roasted potato salad

This roasted potato salad is a must for summer parties, graduations and backyard BBQs. It’s healthy, vibrant in color with lots of crunch with a much lighter take on the classic potato salad because this one is not ladened down with heavy mayo.

Another benefit of no mayo is that it can sit out on a warm sunny day and you won’t have to worry about it going bad.

roasted potatoes

Look for the petite sized potatoes, when cut in half they’re a nice bite size. I used red and white, but the tri-color with the purple potatoes would be nice as well

Make sure you don’t over roast them, or dowse them with too much olive oil, they’ll be coated with the dressing later, just toss them into a bowl with a little drizzle to coat them, add in salt and pepper then put them on a sheet pan in a 425F oven.

Mine took about fifteen minutes turning them over once, you want them tender but on the firm side.

roasted potato salad

The crunch factor comes from sliced rainbow colored mini peppers, sliced radishes, red and green onion along with fresh arugula, olives, chives and parsley.

roasted potato salad

You don’t really need exact amounts for this depending on how big your platter will be and how many potatoes you’ll be making. I like to mix everything together in a big bowl first, slicing the veggies and adding the rest as I go along making sure it looks balanced with color and crunch, adding the arugula last by handfuls.

The dressing is made with equal amounts of olive oil and fresh lemon juice, a squeeze of dijon and 1 garlic clove, whisked together and spooned over the top.

roasted potato salad

The potatoes can be roasted the day before or the morning of, they should be at room temp or chilled before adding the other ingredients, not hot from the oven.

It’s colorful and vibrant and it makes the perfect party dish and side to almost anything you’ll be grilling up this season.

Follow along on my Instagram to see what else I’m cooking up during the week.

5.0 from 3 reviews
Party Worthy Roasted Potato Salad
 
You don't need exact ingredients for this, it depends on how many potatoes you roast, just add the veggies and herbs to your liking making sure it's balanced with everything.
Author:
Ingredients
  • mini petite potatoes, drizzled with olive oil, salt and pepper, cut in half roasted in a 425F oven for about 15 minutes turning once and making sure they are fork tender but still firm. Let them cool down.
  • sliced rainbow colored mini peppers
  • thin sliced radishes
  • small nicoise olives, drained
  • chopped red and green onion
  • fresh arugula
  • chives and parsley
  • salt and pepper to taste
Instructions
  1. Place the roasted potatoes and everything else into a big bowl, add all the other ingredients, tasting as you go along and making sure you have enough to make it look balanced.
  2. Carefully toss with your clean hands and place the salad onto a pretty platter.
  3. Spoon the dressing all over it.
  4. THE DRESSING;
  5. Equal parts of olive oil, fresh lemon juice, one garlic clove, a squeeze of dijon, salt and pepper.
  6. Whisk it up to incorporate.
  7. NOTE: The potatoes can be done the morning of or day before, then mix with everything else shortly before serving.

 

 

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Bundt Pan Chicken and Winter Potato Salad

bunt pan chicken

I love beer can chicken, I make it throughout the summer all different ways on my grill, the meat always comes out moist and juicy and because it’s cooked vertically the bird get’s nice and crispy all the way around. I never attempted to make it inside my oven although I have seen it done.

I was dreaming of spring the other day and wishing it was warm enough to grill outside when I happened to come across bundt pan chicken on Pinterest, sort of the same concept without the beer and it’s made in your oven. I was inspired!

bunt pan chicken

Perfect timing because Whole foods had a one day, half price sale on their organic chickens, so I picked up a few and dusted off my bundt pan which I haven’t used in, I can’t even remember how many years! I also had a bunch of herbs I needed to use up so I made an herby paste and rubbed it all over the outside of the chicken and underneath the skin.

fingerling potatoes

While I was there I also picked up a package of their fingerling potatoes, the heirloom variety. You could place your potatoes right in the bundt pan along with the chicken, most of the pictures I saw showed it done that way but I like my potatoes really crispy so I decided to roast them separately and toss them into a salad.

bunt pan chicken

It was sort of fun and to make it this way, using the bundt pan, although I had to reduce my oven temp from 450 to 400 because my smoke alarm kept going off but other than that it turned out very flavorful, crispy and juicy. I guess it will just have to do until spring gets here!

Bundt Pan Chicken and Winter Potato Salad
 
Ingredients
  • For the Paste
  • 2 tablespoons each parsley, basil
  • 1 tablespoon each rosemary and thyme
  • 1 teaspoon dried oregano
  • 2 garlic cloves
  • zest of 1 lemon
  • olive oil
  • For the Potato Salad
  • 1 package of fingerling potatoes
  • 1 bag of arugula
  • tomatoes, either roasted or sliced grape tomatoes
  • balsamic glaze and olive oil
  • 1 chicken
  • bundt pan
Instructions
  1. Make a paste by finely chopping your herbs, smashing your garlic, adding the lemon zest, salt and pepper to taste and enough olive oil drizzled in to make it loose
  2. Loosen skin around the breast of the chicken then rub the paste under and all over the whole bird
  3. Spray bundt pan with cooking spray and place bird on top
  4. Place bundt pan on a foil lined baking sheet with rim to avoid any drips
  5. Roast in a 400 degree oven for around 1 hour and 10 minutes or until meat thermometer reaches 165
  6. For the potato salad, roast potatoes on a separate baking sheet drizzled with olive oil, salt and pepper, around 30 minutes on top shelf, same oven temp.
  7. Toss your arugula in a separate bowl with drizzled olive oil and balsamic glaze or a good aged balsamic vinegar. Add tomatoes and toss.
  8. Place salad mixture onto a platter and scatter the crispy potatoes all around.
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