Plochman's Stone Ground mustard in 9oz bottle

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Fingerling Potato Salad

Active Time: 10 Minutes

Total Time: 30 Minutes

Servings: 6–8


  • 1 1/2 pounds fingerling potatoes, washed
    • 1 1/2 tablespoons Plochman’s Stone Ground Mustard
  • 1 1/2 tablespoons sherry vinegar
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • salt and pepper, to taste
  • 1 celery stalk, small diced
  • 1/3 cup red onions, thinly sliced
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, finely chopped


  1. Place potatoes in a large saucepot filled with 2 quarts water seasoned generously with salt. Bring water to simmer and cook for 10–15 minutes, or until a fork can be easily inserted into the potatoes.
  2. Drain potatoes and place on baking sheet. Let cool in the refrigerator.
  3. Meanwhile, whisk mustard and vinegar together. While whisking, slowly drizzle in olive oil until dressing has emulsified and is well-blended. Mix in lemon juice. Season to taste with salt and pepper.
  4. Place cooled potatoes in a large bowl with celery, red onions, chives, parsley and dill.
  5. Toss salad with dressing. Season to taste with salt and pepper.