Fingerling Potato Salad

Recipe courtesy of Bill Brodsky, executive chef, at the Wequassett Resort & Golf Club.


  • 1 ½ pounds fingerling potatoes (washed and cooked until tender and warm)
  • ½ cup mayonnaise
  • 1 tablespoon grain mustard
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • ¼ cup celery, washed and diced
  • 1 tablespoon red onion, diced
  • 1 teaspoon garlic, minced
  • 1 tablespoon fresh dill, chopped
  • salt and pepper as needed


  1. To cook potatoes, start them whole in cold water and bring to a simmer.
  2. Simmer until they are fork tender and then gently strain. Once strained, cool potatoes on a plate at room temperature until you can handle them. Slice them into ½ inch bias coins.
  3. Once sliced, combine them with the rest of the ingredients and adjust the seasoning with salt and pepper. Serve or reserve in refrigerator until needed. Serves 6.