Fingerling Salad

Fingerling Idaho® potatoes in a medley of red, gold and purple add a pop of color and a twist on this German-style potato salad. 


  • 1 pound fingerling Idaho® potatoes
  • 4 to 6 slices chopped bacon, uncooked
  • ½ cup apple cider vinegar
  • 2 tablespoons honey
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon bacon grease 
  • 1 tablespoon brown sugar
  • 1½ tablespoons white sugar
  • 1 tablespoon granulated garlic
  • 2 tablespoons Dijon mustard
  • Salt and pepper to taste
  • 1 cup red onion, julienned


  1. Bring a pot of water to a boil and add salt. 
  2. Once boiling, add potatoes and cook until tender, approximately 20 minutes. Drain and set aside to cool. 
  3. In a separate pan, cook bacon until crispy. Remove and drain on paper towels, saving some of the grease for later in the recipe.
  4. In a metal bowl, mix together dressing ingredients: cider vinegar, honey, extra virgin olive oil, reserved bacon grease, both sugars, granulated garlic, Dijon mustard, salt and pepper. 
  5. Cut cooled potatoes into ½" thick rounds and place in a bowl with red onions and bacon. 
  6. Toss with just enough dressing to coat (you might have extra) and serve. 
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Jeremy Thomas
The Riverside Hotel
Boise, ID

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