Fingerling Potato Salad

Fingerling Potato Salad

The Spruce / Sonia Bozzo

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 6 servings
Nutrition Facts (per serving)
390 Calories
28g Fat
28g Carbs
8g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 390
% Daily Value*
Total Fat 28g 36%
Saturated Fat 6g 32%
Cholesterol 147mg 49%
Sodium 287mg 12%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 9%
Total Sugars 4g
Protein 8g
Vitamin C 17mg 85%
Calcium 57mg 4%
Iron 1mg 5%
Potassium 605mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This potato salad might look simple, but it isn't short on flavor. Fingerling potatoes have a creamy texture, making them an excellent choice for salads. Red onion gives the mixture a pop of color, while cucumber adds refreshing flavor. A flavorful sour cream and mayonnaise dressing completes the salad perfectly.

Feel free to customize the salad if you like. Add some chopped chives, dill, or thyme leaves, or add some shredded carrots for more color. You might also use a mixture of red, white, and purple fingerling potatoes in the salad. Or instead of boiling the potatoes, make it with roasted fingerlings.


  • 1 1/2 pounds fingerling potatoes, scrubbed and cut into 1-inch pieces

  • Kosher salt, to taste

  • 4 large hard-boiled eggs

  • 1/2 cup finely chopped red onion

  • 1/2 cup diced celery

  • 1 medium cucumber

  • 1/2 cup sour cream

  • 3/4 cup mayonnaise, or more, as needed for moisture

  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

    Fingerling Potato Salad ingredients

    The Spruce / Sonia Bozzo

  2. Put potatoes in a medium saucepan and cover with water. Add about 1 teaspoon of kosher salt for each quart of water. Bring the potatoes to a boil, reduce heat to low, and cover the pan. Simmer the potatoes for about 15 minutes, or just until the chunks are fork-tender.

    potatoes cooking in a pot with water

    The Spruce / Sonia Bozzo

  3. Drain and set aside to cool.

    potatoes in a colander

    The Spruce / Sonia Bozzo

  4. Chop the hard-boiled eggs and put them in a large serving bowl.

    hard boiled eggs cut into pieces

    The Spruce / Sonia Bozzo

  5. Add the chopped red onion and celery to the eggs.

    Add the chopped red onion and celery to the eggs in the bowl

    The Spruce / Sonia Bozzo

  6. Peel the cucumber and slice it in half lengthwise. Scrape the seeds out with a spoon.

    peeled cucumber

    The Spruce / Sonia Bozzo

  7. Dice the cucumber. Add the diced cucumber to the bowl with the vegetables and eggs.

    add diced cucumber to the vegetable and egg mixture in the bowl

    The Spruce / Sonia Bozzo

  8. Add the cooled potatoes to the bowl with the vegetables.

    add potatoes to the mixture in the bowl

    The Spruce / Sonia Bozzo

  9. In another bowl, combine the sour cream, 3/4 cup of mayonnaise, and about 1/2 to 3/4 teaspoons of salt and the pepper; stir to blend.

    dressing in a bowl

    The Spruce / Sonia Bozzo

  10. Add the dressing mixture to the potato mixture and toss gently to blend and coat with the dressing. Add more mayonnaise, if needed, to taste.

    Fingerling Potato Salad, mixing dressing with the vegetable mixture in the bowl

    The Spruce / Sonia Bozzo

Recipe Variations

  • For additional color, add some shredded carrot or finely chopped red bell pepper to the salad.
  • For a tangier dressing, add a bit of lemon juice or white vinegar, or add a few teaspoons of dill relish or sweet pickle relish.


  • If you don't have fingerling potatoes, use waxy potatoes, such as red-skinned, creamers, or new.