Fingerling Potato Salad

Fingerling Potato Salad, Red Peppers, Chive, Basil, Roasted Garlic Mayonnaise

Serves 20


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8 Pounds Fingerling Potatoes

½ Cup White Wine Vinegar

2 Large Red Peppers (small dice)

½ Bunch Chives (chopped)

½ Bunch Basil (chopped)

2 Cups Roasted Garlic Mayonnaise (see recipe)

Salt to taste

Roasted Garlic Mayonnaise

6 Each Garlic Cloves

1 Tablespoon Canola Oil

2 Cups Mayonnaise

Salt to taste


Coat the garlic cloves with oil and roast in 300 degree oven until golden brown and soft.

Using a food processor, puree the garlic cloves until smooth.

Add mayonnaise and continue to puree until well incorporated.

Season with salt.

Refrigerate until ready to use.


Cut the fingerling potatoes in half lengthwise and place in pot with salted cold water.

Cook on high heat until boiling.

Turn off the heat and cover the pot.

Leave the potatoes in the hot water until they are fully cooked.

Drain the potatoes and place on a sheet pan, drizzle the potatoes with vinegar and cool in refrigerator.

Place the cold potatoes in a mixing bowl.

Add in the peppers, chives, and basil.

Mix in the garlic mayonnaise and season with salt to taste.

Serve immediately, or may be stored refrigerated for up to three days.