Fingerling Potato Salad with Leeks and Fennel

Summer savory, a minty herb, complements buttery potatoes and zesty fennel.

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Fingerling Potato Salad with Leeks and Fennel
Makes: 6  servings Prep 40 mins Start to Finish 40 mins


  • 1 3/4 pounds  white, yellow or purple fingerling or banana potatoes
  • 4 tablespoons  white wine vinegar
  • 1/4 cup  olive oil
  • 2 leeks, white and light-green parts sliced into 1/8-inch rounds
  • 1 small fennel bulb, plus some fronds, chopped
  • 1 tablespoon  coarsely chopped summer savory leaves
  • 1 tablespoon  fresh lemon juice
  • 1/2 teaspoon  sugar
  • Salt and ground black pepper


1. Place potatoes in a large pot with lightly salted cold water to cover. bring to a simmer and cook over medium-high heat until potatoes are just tender, about 20 min. Drain, transfer a bowl and toss with 2 tbsp vinegar; allow to cool slightly. When cool enough to handle, slice potatoes in half lengthwise.

2. Meanwhile, heat oil in a large skillet over medium-high heat. Add leeks and reduce heat to medium. Cook until just tender and translucent, 5 to 8 min. Remove from oil with a slotted spoon and add to potatoes, reserving oil.

3. Thinly slice fennel with a knife or on a mandolin. Add to the potatoes along with savory leaves and fennel fronds.

4. In a small bowl, whisk together 2 tbsp vinegar, lemon juice, sugar, salt and pepper. Drizzle in warm olive oil and whisk to combine. Add dressing to salad and gently toss. Serve warm or chilled. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)215,
  • Fat, total(g)9,
  • sat. fat(g)2,
  • carb.(g)30,
  • sugar(g)4,
  • pro.(g)3,
  • sodium(mg)109,
  • Percent Daily Values are based on a 2,000 calorie diet
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