Fingerling Potato Salad with Honey-Thyme Vinaigrette | Midwest Living

Fingerling Potato Salad with Honey-Thyme Vinaigrette

Fingerling Potato Salad with Honey-Thyme Vinaigrette

Login to rate this recipe.
  • Makes: 8 to 10 servings
  • Prep 30 mins
  • Cook 9 mins
  • Stand 5 mins
  • Chill 2 hrs to 24 hrs

Login to save this recipe


  • 1 1/2 pounds white or yellow fingerling potatoes
  • 1 teaspoon kosher salt
  • 8 ounces fresh haricots verts or tender young green beans
  • 3 cups water
  • 1/4 cup cider vinegar
  • 1 medium shallot, halved
  • 2 tablespoons honey
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 teaspoons Dijon-style mustard
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup canola or vegetable oil
  • 1 small red onion, halved and thinly sliced
  • 1 pound bacon, crisp-cooked, drained and crumbled
  • 1/2 cup crumbled feta cheese (2 ounces)


  1. Scrub the potatoes. In a large saucepan, cook potatoes and the 1 teaspoon kosher salt, covered, in enough boiling water to cover for 8 to 10 minutes or just until tender; drain well. Spread out in a single layer in a shallow baking pan to cool. When cool enough to handle, halve potatoes lengthwise. Set aside.
  2. Wash haricots verts; trim and (if you like) halve crosswise. In a medium saucepan, bring the 3 cups water to boiling. Add haricots verts. Return to boiling. Simmer, uncovered, for 1 to 2 minutes or until just crisp-tender. Immediately remove haricots verts from boiling water with a slotted spoon; plunge into a large bowl half-filled with ice water. Let stand 5 minutes; drain well. Set aside.
  3. For vinaigrette: In a food processor or blender, combine vinegar, shallot, honey, thyme, mustard, 1/8 teaspoon kosher salt and the pepper. Cover and process or blend until combined. With processor or blender running, slowly add oil in a steady stream until mixture is thickened.
  4. In a large salad bowl, combine potatoes, haricots verts and red onion. Drizzle with enough of the vinaigrette to thoroughly coat. Cover and chill for 2 to 24 hours.
  5. Just before serving, toss salad with bacon and top with feta cheese. Serve with remaining dressing or reserve dressing for another use. Makes 8 to 10 servings.


  • *Chefs Tip: You will have more dressing than you need, but that's okay. It will keep for a few weeks in the refrigerator and makes a great dressing for another potato salad or pasta salad, or even on a regular green tossed salad.

Nutrition Facts

(Fingerling Potato Salad with Honey-Thyme Vinaigrette)

Servings Per Recipe 8, sodium (mg) 753, iron (mg) 1, sugar (g) 6, Trans fatty acid (g) 0, Potassium (mg) 545, Polyunsaturated fat (g) 5, Cobalamin (Vit. B12) (µg) 0, fiber (g) 3, calcium (mg) 71, Thiamin (mg) 0, Riboflavin (mg) 0, vit. A (IU) 292, vit. C (mg) 22, pro. (g) 9, carb. (g) 23, cal. (kcal) 324, sat. fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 28, Monounsaturated fat (g) 12, Fat, total (g) 22, chol. (mg) 24, Niacin (mg) 3

Add Your Comment