Fingerling Potato Salad

Fingerling Potato Salad

Our simple potato salad recipe is made with fingerling potatoes, diced cucumbers, and well-seasoned sour cream and mayonnaise dressing.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients.
  2. Step 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.
  3. Step 3

    Drain and set aside to cool.
  4. Step 4

    Chop the hard-boiled eggs and put them in a large serving bowl.
  5. Step 5

    Add the chopped red onion and celery to the eggs.
  6. Step 6

    Peel the cucumber and slice it in half lengthwise. Scrape the seeds out with a spoon.
  7. Step 7

    Dice the cucumber. Add the diced cucumber to the bowl with the vegetables and eggs.
  8. Step 8

    Add the cooled potatoes to the bowl with the vegetables.
  9. Step 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.
  10. Step 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.