Fingerling Potato Salad With Honey Thyme Vinaigrette

This fingerling potato salad features tender potatoes tossed in a light honey thyme vinaigrette. It is a refreshing side dish perfect for picnics or barbecues.

This recipe is american style, lunch, scaled for 4 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Quick cooking notes

• Core ingredients include salt, honey, fingerling potatoes, olive oil.
• Follow all 6 steps in order for the intended texture and doneness.
• Ingredient quantities listed below are for 4 servings.

Ingredients

• 1 tsp salt
• 1 tbsp honey
• 600 g fingerling potatoes (halved)
• 3 tbsp olive oil
• 1 tbsp fresh thyme (chopped)
• 2 tbsp white wine vinegar
• 2 stalks green onions (sliced)
• 1 tsp black pepper (freshly ground)

Instructions

1. Place the halved fingerling potatoes in a pot of salted water and bring to a boil.
2. Cook the potatoes for about 15-20 minutes or until tender, then drain and let cool slightly.
3. In a small bowl, whisk together the olive oil, honey, chopped thyme, white wine vinegar, salt, and black pepper to create the vinaigrette.
4. In a large bowl, combine the warm potatoes and sliced green onions.
5. Drizzle the vinaigrette over the potatoes and toss gently to coat.
6. Serve the potato salad warm or at room temperature.

Nutrition (per serving)

• Calories: 210
• Protein: 3 g
• Fat: 9 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 300 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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