Warm Potato Salad
A delicious side dish, this potato salad combines red potatoes with Dijon mustard, garlic, and a dash of Italian seasoning. It’s a perfect blend of flavors that will elevate any meal.
Warm Potato Salad
This potato salad is easy to make and is great for the neighborhood BBQ..
It’s served warm, doesn’t contain mayo and is full of flavor. The creamy red potatoes mixes with a tangy mustard dressing and fresh herbs.
It’s a simple recipe that’s perfect for family dinners, BBQs, or picnics.
Ingredients
Red potatoes: These are great for potato salad because they hold their shape well after boiling.
Salt: Salt enhances the flavor of the potatoes and dressing.
Onion: I like to use a small onion for a mild, sweet flavor. Finely dice it to avoid big chunks that could overwhelm the salad.
Garlic: Fresh garlic adds a wonderful depth of flavor. Mince it finely so it blends easily into the dressing.
Dijon mustard: This gives the potato salad a tangy kick.
Apple cider vinegar: You could use white wine vinegar if you prefer something a little milder.
Vegetable broth: If you don’t have broth, you can substitute with water, but the broth gives the salad a deeper flavor.
Italian seasoning: This blend of dried herbs brings a lovely taste to the salad.
Black pepper: Freshly ground black pepper adds a nice touch of heat and spice. I like to add it to taste, depending on how much kick you want.
Fresh parsley: Chopped parsley adds a fresh flavor and a pop of color.
How to Make
Begin by cutting the red potatoes into even-sized pieces—smaller potatoes should be halved, while larger ones should be quartered or cut into eighths.
Boil them in a pot of salted water for 10-15 minutes until they are fork-tender.
Once the potatoes are cooked, drain them and then leave them in the pot on the hot stove for an additional 3-5 minutes to allow any excess moisture to evaporate.
While the potatoes are boiling, slice the onion and mince the garlic.
In a separate bowl, whisk together the Dijon mustard, apple cider vinegar, vegetable broth, Italian seasoning, black pepper, and fresh parsley to make the dressing.
Once the potatoes are done, add the prepared onion, garlic, and dressing to the pot.
Stir everything together until the potatoes are fully coated in the dressing.
Serve immediately or let it cool to room temperature before enjoying.
Leftovers/Storage
Store any leftover potato salad in an airtight container in the fridge for up to 3 days.
This potato salad doesn’t freeze well, as the texture of the potatoes can become mushy, so it’s best to enjoy it fresh or within a few days.
What to Serve with Warm Potato Salad
Here are some of our favorites to serve with Potato Salad:
- Grilled chicken pairs perfectly with the creamy potato salad.
- BBQ ribs are a classic combo with potato salad.
- Serve with burgers for an easy, all-American meal.
- Roasted vegetables are a light, healthy side. Their earthy flavors work well with the tangy potato salad.
- Enjoy with fish, like grilled salmon. The freshness of the fish contrasts nicely with the creamy, tangy salad.
Potato Salad
Ingredients
- 2 pounds Red potatoes scrubbed
- 1 teaspoon Salt
- 1 small Onion finely diced
- 2 cloves Garlic minced
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Apple Cider Vinegar
- 2-3 teaspoons Vegetable Broth
- 1 teaspoon Italian Seasoning
- ¼ teaspoon Black Pepper
- 1-2 Tablespoons Fresh Parsley chopped
Instructions
- Ensure all potatoes are roughly the same size by cutting smaller potatoes in half and larger potatoes in quarters or eighths.2 pounds Red potatoes
- Add salt to water in a pot and boil for 10-15 minutes, or until fork tender – drain and then continue to heat on hot stove, that’s turned off for 3-5 minutes1 teaspoon Salt
- Slice the onions and mince the garlic while the potatoes are boiling.1 small Onion, 2 cloves Garlic
- Make the dressing while the potatoes are boiling by whisking together the dijon mustard, apple cider vinegar, veggie broth, Italian Seasoning, black pepper, and parsley.1 Tablespoon Dijon Mustard, 2 Tablespoons Apple Cider Vinegar, 2-3 teaspoons Vegetable Broth, 1 teaspoon Italian Seasoning, ¼ teaspoon Black Pepper, 1-2 Tablespoons Fresh Parsley
- Remove the potatoes from the heat, add in the rest of the prepared ingredients, and stir until all potatoes are well coated before serving and enjoying!.
