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Fingerling Potato Salad

Try this twist on potato salad with a tangy mustard dressing, the fresh flavor of chives, and tasty fingerling potatoes. Simple to prepare, it's the perfect side for grilled chicken or steak.


  • 2 pounds fingerling potatoes
  • 2 teaspoons Glace de Poulet Gold®or Veggie-Stock Gold® dissolved in  1 cup  hot water
  • 6 tablespoons rice vinegar
  • 2/3 cup vegetable oil
  • 4 teaspoons Dijon mustard
  • Salt and ground black pepper
  • 1/2 cup minced fresh chives


  1. Place the potatoes in a stockpot with enough salted water to cover them.  Bring the water to a simmer over medium heat and cook about 20 minutes, until the potatoes are fork-tender. Drain the potatoes let them cool just enough to handle comfortably.  Slice the cooled potatoes into 1/4-inch rounds. Place them in a serving bowl and set them aside.
  2. Bring the diluted Glace de Poulet Gold®or Veggie-Stock Gold® to a simmer over medium heat in small saucepan. Whisk in the vinegar, oil, and mustard. Simmer, stirring, until the mixture is heated through, then add it to the potatoes in the bowl and toss gently. Season to taste with salt and pepper and add the chives, and stirring gently to combine. Let the salad rest for 15 minutes at room temperature before serving.
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Classic French Stocks and Sauces