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Warm Fingerling Potato Salad

A lemon-olive oil dressing is poured over tender potatoes while they're still warm, and a dash of red pepper flakes adds some kick to this simple side dish.

  • servings: 6




  • 2 pounds yellow fingerling potatoes
  • 1/2 cup extra-virgin olive oil
  • 1 garlic clove, smashed
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon salt-packed capers, rinsed and coarsely chopped
  • 1 lemon, zested and juiced
  • 1/2 medium red onion, coarsely chopped (1/2 cup)
  • 1 celery stalk, thinly sliced crosswise on bias
  • 2 tablespoons chopped parsley
  • Salt to taste


  1. Step 1

    Place potatoes in a medium-sized saucepan covered 2 inches by salted water. Bring to a boil and cook until tender, about 10 minutes.

  2. Step 2

    Meanwhile in a small saucepan, combine olive oil, garlic, red pepper flakes, capers, lemon, and red onion. Bring to a simmer and remove from the heat.

  3. Step 3

    Drain the potatoes, halve lengthwise, and toss with warm dressing, celery, and parsley. Salt to taste and serve warm.

Mad Hungry, April 2011



Reviews (3)

  • 18 Feb, 2013

    Wow, this was great. I substituted dill for parsley and it was really delicious. Left the capers out because my husband despises them. It was still really, really yummy!

  • 23 Jul, 2012

    Totally agree, DEElicious!! even better the next day, warmed through slightly (I omitted the celery as I don't like it) and tossed with leftover grilled steak (any protein I think will work) and some arugula. Easy, filling dinner salad!! Forget boring bland mayo-laden salads! Perfect for summer and soooo tasty.

  • 23 Sep, 2011

    This potato salad is FANTASTIC!! I used yukon gold potatoes but otherwise followed the recipe to the letter -- we had to lick our plates clean!! SO yummy ....