French Red Wine Infused Idaho®-grown Fingerling Potato Salad


  • 2 pounds small, assorted Idaho®-grown Fingerling potatoes
  • 3 tablespoons olive oil
  • 2 tablespoons French red wine vinegar
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • 1/2 cup celery heart, thinly sliced
  • 1/4 cup fresh chervil, chopped
  • 2 tablespoons fresh chives, chopped


  1. Place the potatoes in a large saucepan with water to cover. Bring to a boil over high heat, reduce to medium and cover. Let simmer until potatoes are tender. Using a food processor add vinegar, mustard, salt and pepper. Slowly add in olive oil to create an emulsion. When potatoes are cooled add all remaining ingredients and cover with dressing. Season to taste with salt and pepper.
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Kristin Trevino

Photo Credit:
Wei Leng Loke
(Recipe Photo Contest Winner)

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