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Boiled Fingerling Potatoes



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


  • 3 pounds fingerling or new potatoes, cleaned and cut in half the long way
  • 2 tablespoons salt


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.