Boiled Fingerling Potatoes

Boiled Fingerling Potatoes
Staff Writer

Apples & Onions


Both fingerling and new potatoes can be used in this recipe. New potatoes are boiling potatoes that have been harvested at least a month earlier than regular potatoes. Simply steamed, they are thin-skinned, tender, and delicious. Fingerling potatoes are similarly tender and even more delicious. They are called for in this recipe, simply because it's fun to mix together the different colors that are available.

Tender boiled potatoes make for a wonderful complement to grilled chicken or fish, and are an essential component of a Deconstructed Salmon Niçoise Salad. — Allison Beck


Place the potatoes in a large pot and fill to cover with cold water. Bring to a boil over high heat, add the salt, and turn the heat down to a simmer. Continue simmering until the potatoes are just fork-tender, about 8-10 minutes. Drain immediately and let steam, covered with a dishcloth, in a colander until completely tender and a fork can easily pierce the potato, about 15 minutes more. Let cool.


Calories per serving:

105 calories

Dietary restrictions:

Low Fat Fat Free, Low Fat Abs, Sugar Conscious, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher

Daily value:



  • Fat 0g 0%
  • Carbs 24g 8%
  • Saturated 0g 0%
  • Fiber 3g 12%
  • Sugars 1g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 3g 5%
  • Sodium 706mg 29%
  • Calcium 17mg 2%
  • Magnesium 31mg 8%
  • Potassium 573mg 16%
  • Iron 1mg 6%
  • Zinc 0mg 3%
  • Phosphorus 78mg 11%
  • Vitamin C 27mg 45%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 3%
  • Niacin (B3) 1mg 7%
  • Vitamin B6 0mg 20%
  • Folic Acid (B9) 22µg 5%
  • Vitamin E 0mg 0%
  • Vitamin K 3µg 3%
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