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Tricolor Fingerling Potato Salad

Tricolor Fingerling Potato Salad with Delfino Cilantro and Shelled Peas

I love potato salad. It is the ultimate summer side dish that you can eat with anything. This vegetarian tricolor fingerling potato salad is simple but definitely not boring. A weekend visit to the farmers market inspired me to try new herbs like the beautiful blooming Delfino cilantro that has a very subtle bitter & citrusy taste. The dressing is super simple, with a punch of dijon mustard and the subtle kick from the shallots. The addition of fresh raw shelled peas gives the salad a surprising crunch and texture, and together they make the perfect summer vegetarian potato salad!


2 lbs tricolor fingerling potatoes

1 minced shallot

1/2 cup mayonnaise

3 tbs dijon mustard

2 tbs roughly chopped Delfino cilantro (or a mix of dill & cilantro)

1/4 cup fresh shelled peas

1/2 lemon, juiced

Salt & pepper


1. Place the potatoes in a large pot, add enough water to cover 1 inch over the potatoes and bring to a boil. Reduce the heat and simmer for 10-15 minutes until fork tender but not too soft. Drain and let cool.

2. While the potatoes are cooking, mince the shallot and add to a large bowl. Add the mayonnaise, mustard, lemon juice, mix until combined and season with salt and pepper. Set aside

3. Quarter the potatoes and place into the bowl with the dressing. Add the fresh peas (save a few for garnish) and herbs and toss until well combined. Taste and season accordingly.

4. Garnish with some of the herbs and peas and serve.

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