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fingerling potato salad with sun-dried tomato basil vinaigrette

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  • Author: The Clever Carrot
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4


Sun-dried tomato basil vinaigrette

  • 1/2 c. roughly chopped sun-dried tomatoes, packed in oil
  • 1 garlic clove
  • 2 tbsp. balsamic vinegar
  • 6 basil leaves, roughly chopped
  • salt + pepper, to taste

Potato salad

  • 1 lb. fingerling potatoes, left whole


  • 1/3 c. roughly chopped parsley
  • handful of basil leaves, cut into ribbons

*Taste this salad as you go, adding a bit more vinegar, seasoning, and herbs if you like.


  1. To make the vinaigrette, add all of the ingredients to a mini food-processor or blender. Add 1 tbsp. of oil from the jar sun-dried tomatoes. Run the machine until blended; the mixture will be chunky. Season with salt and pepper. Set aside.
  2. Place the potatoes into a pot, and add just enough water to cover. Bring to a gentle boil and then reduce the heat to low. Simmer for about 20 minutes, or until a potato easily releases when pierced with a pairing knife. Drain and set aside to cool.
  3. Slice the potatoes in half lengthwise, and place into a large bowl.
  4. Add dollops of tomato vinaigrette and toss gently with a large spoon.
  5. Add the fresh herbs.
  6. Season with salt and pepper.
  7. Serve at room temperature.