Sun Dried Tomato Fingerling Potato Salad

The Little Potato That Could

Let’s talk about fingerling potatoes. They are the small, funny-shaped ones. They look like little fingers, don’t they? I love their thin skins. You don’t need to peel them at all. That saves so much time. I think their shape makes them feel special.

Roasting them cut-side down is my secret. It gives them a golden, crispy bottom. That texture is everything. It matters because that crispness holds up in the salad. It won’t get soggy. Have you ever tried fingerlings before? What’s your favorite way to cook potatoes?

A Jar of Sunshine

The star here is the sun-dried tomato. They are like little flavor bombs. I remember first trying them years ago. My friend Anna brought them back from Italy. I was so surprised by their sweet, tangy taste. I still smile thinking about that.

We mix them with olives and fresh parsley. Doesn’t that smell amazing? This creates a dressing that’s bold and bright. You just toss everything in the same bowl you used for the potatoes. Why does this matter? That bowl has tasty bits of herbs and salt left in it. It adds more flavor to your dressing. Nothing goes to waste.

The Magic of Waiting

Here is the most important step. You must let the salad sit. Toss the hot potatoes right into that tomato mixture. Then walk away for thirty minutes. I know, waiting is hard. But trust your grandma Grace on this one.

As it sits, something wonderful happens. The warm potatoes drink up all that glorious dressing. The flavors get cozy with each other. This matters because every bite becomes perfect. The potatoes stay crisp but taste deeply of tomatoes and herbs. *Fun fact: letting warm food rest like this is called “carryover cooking.” It finishes the job!

Make It Your Own

This salad is very friendly. You can change it to suit your taste. Not a fan of spicy? Just leave out the red pepper flakes. Love cheese? A little feta crumbled on top is delicious.

It’s perfect for a picnic or a backyard dinner. It can sit out happily for a couple of hours. Do you have a go-to picnic dish? I’d love to hear about it. This salad taught me that simple parts can make a grand whole. That’s a good lesson for cooking and for life.

Your Turn in the Kitchen

So, gather your little potatoes. Give them a good roast. Mix up your jar of sunshine with the olives and lemon. The lemon zest makes everything sing. I always give it a big sniff first. It smells so clean and happy.

Then practice the magic of waiting. You will be so glad you did. Will you try making this for someone special? Tell me how it goes in your kitchen. I love hearing your stories.

Ingredients:

Ingredient	Amount	Notes
fingerling potatoes, unpeeled, halved lengthwise	2 pounds
extra-virgin olive oil, divided	¼ cup
table salt	1½ teaspoons
pepper	1 teaspoon
herbes de Provence	1 teaspoon
oil-packed sun-dried tomatoes, minced	⅓ cup
pitted kalamata olives, chopped fine	¼ cup
chopped fresh parsley	¼ cup
finely chopped shallot	3 tablespoons
lemon zest	2 teaspoons	plus 1 tablespoon juice
garlic clove, minced	1
red pepper flakes	½ teaspoon

Sun-Dried Tomato Fingerling Potato Salad

Hello, my dear. Come sit at the table. Let’s make a potato salad that tells a story. This isn’t your usual picnic salad. It’s warm and full of little surprises. I think of it as a summer day in a bowl. Doesn’t that smell amazing?

We roast the potatoes until they’re golden and happy. That gives them such a nice, cozy flavor. Then we toss them in a bright, tangy dressing. It’s all sun-dried tomatoes, olives, and fresh lemon. I still laugh at the first time I made this. My grandson said it tasted like pizza potatoes!

Here is how we make our story-salad. Follow these simple steps with me.

• Step 1: First, get your oven very hot. Toss those pretty little potatoes with oil and herbes de Provence. That’s a fancy name for lovely dried herbs. Lay them cut-side down on your baking sheet. This helps them get a perfect golden crust. Roast them until they are tender and smell wonderful. (A hard-learned tip: Don’t crowd the pan! They need their own space to crisp up.)
• Step 2: While those roast, make the dressing. Use the same bowl you tossed the potatoes in. Just give it a quick wipe. Add the minced sun-dried tomatoes and all the other good bits. The lemon zest makes everything sing. Give it a little stir. See how the colors already look like a painting?
• Step 3: Now, the magic part. Pour the hot, roasted potatoes right into the dressing bowl. The warmth wakes up all the flavors. Gently toss them together. Let it sit for a little while. This lets the potatoes drink up all that deliciousness. Do you think the potatoes are better warm or cold? Share below!

Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Side Dish, Salad

Three Fun Twists to Try

Recipes are just a starting point. Make it your own! Here are three simple ideas. They each change the story a little bit.

• The Garden Twist: Add a handful of fresh baby arugula right before serving. It adds a lovely, peppery little bite.
• The Creamy Twist: Stir in a big spoonful of soft goat cheese while the potatoes are still warm. It gets all melty and wonderful.
• The Hearty Twist: Add a can of drained chickpeas to the roasting pan. It makes the salad a full meal on its own.

Which one would you try first? Comment below!

Serving It Up Just Right

This salad loves company. It’s perfect next to simple grilled chicken or fish. I also love it with a big, juicy burger. For a pretty plate, scatter some extra parsley on top. A little color makes everyone smile.

What to drink? A chilled glass of rosé wine pairs beautifully. For a non-alcoholic treat, try sparkling lemonade with a sprig of mint. Both are so refreshing with the tangy tomatoes.

Which would you choose tonight?

Keeping Your Potato Salad Happy

Let’s talk about keeping this salad tasty. It sits well at room temperature for two hours. For longer, tuck it in the fridge. It will be good for about three days. I don’t recommend freezing it. The potatoes get a funny texture.

You can roast the potatoes a day early. Just let them cool and store them. Make the dressing separately. Mix them together an hour before you eat. This saves so much time when guests come.

I once made a big batch for a picnic. I mixed it warm and let it sit. The flavors melted together perfectly by lunchtime. Storing it right makes the flavors even better. It gives the herbs and garlic time to mingle.

Have you ever tried storing it this way? Share below!

Little Fixes for Big Flavor

First, if your potatoes aren’t browning, your oven might be off. Use an oven thermometer to check. Place the potatoes cut-side down without crowding them. This gives each one a crispy, golden bottom.

Second, the dressing can taste too sharp. The lemon and shallot are strong. Always add the hot potatoes to the dressing. The heat softens those sharp flavors beautifully. I remember when I used cold potatoes once. The salad was much too tangy.

Third, the salad might seem dry. Just add a tiny splash of olive oil. You can also use a bit of oil from the sun-dried tomato jar. Fun fact: that jar oil is packed with tomato flavor! Getting these details right builds your cooking confidence. It also turns good food into great food.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this gluten-free? A: Yes, all the ingredients are naturally gluten-free.

Q: Can I make it ahead? A: Absolutely. Follow the make-ahead tip in the first section.

Q: What if I don’t have shallot? A: Use a few tablespoons of very finely chopped red onion.

Q: Can I double the recipe? A: Yes. Use two baking sheets so the potatoes aren’t crowded.

Q: Any optional add-ins? A: Try some crumbled feta cheese or canned chickpeas for extra protein.

Which tip will you try first?

From My Kitchen to Yours

I hope you love making this salad. It always reminds me of summer gatherings. Food is best when shared with people we love. I would be so delighted to hear about your kitchen adventures.

Tell me about your own twists on this recipe. Did your family enjoy it? Your stories are my favorite thing to read.

Have you tried this recipe? Share your experience in the comments. Happy cooking!

—Grace Ellington.