Fingerling Potato Salad With Dill And Lemon-Saffron

Name: Fingerling Potato Salad With Dill And Lemon-Saffron Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds (about 24) fingerling potatoes, scrubbed; 1/4 cup olive oil; coarse salt and freshly ground black pepper; 1/2 cup Lemon-Saffron Vinaigrette (recipe below); 1/2 cup creme fraiche, sour cream or plain non-fat Greek yogurt; 2 tablespoons coarsely chopped fresh dill; 1 large shallot, thinly sliced; large pinch of saffron threads; 2 tablespoons hot water; 1 large egg yolk; 1 teaspoon Dijon mustard; juice of 1 lemon, plus more if needed; 1/2 teaspoon turmeric; 1 teaspoon coarse salt; 1/2 teaspoon freshly ground black pepper; 3/4 cup extra virgin olive oil

Servings: persons

2 pounds (about 24) fingerling potatoes, scrubbed
1/4 cup olive oil
coarse salt and freshly ground black pepper
1/2 cup Lemon-Saffron Vinaigrette (recipe below)
1/2 cup creme fraiche, sour cream or plain non-fat Greek yogurt
2 tablespoons coarsely chopped fresh dill
1 large shallot, thinly sliced
large pinch of saffron threads
2 tablespoons hot water
1 large egg yolk
1 teaspoon Dijon mustard
juice of 1 lemon, plus more if needed
1/2 teaspoon turmeric
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil

1
Preheat the oven to 400 degrees F.
2
Put the fingerling potatoes on a large baking pan, drizzle with the oil, toss to coat and spread out in a single layer.
3
Season generously with salt and pepper.
4
Roast, shaking the pan from time to time, until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes.
5
Set the roasted potatoes aside to cool.
6
The potatoes can easily be prepared in advance, covered, and refrigerated.
7
Slice the fingerling potatoes cross wise into 1/2-inch thick pieces and put into a mixing bowl.
8
Add the vinaigrette, creme fraiche, dill and shallot.
9
Toss to evenly combine the ingredients.
10
Season with salt and pepper.
11
Serve room temperature, chilled or warm.

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds (about 24) fingerling potatoes, scrubbed, 1/4 cup olive oil, coarse salt and freshly ground black pepper, 1/2 cup Lemon-Saffron Vinaigrette (recipe below), and more.

Yes, Fingerling Potato Salad With Dill And Lemon-Saffron Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fingerling Potato Salad With Dill And Lemon-Saffron Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions