warm potato salad recipe

charmer recipes

Discover the perfect warm potato salad recipe.A creamy, flavorful side dish that's easy to make and perfect for family gatherings.

Prep Time 15

Cook Time 20

Total Time 35

Course Side Dish

Cuisine American

Servings 8 slices

Calories 146 kcal

Choosing the right type of potato is critical for achieving the best warm potato salad. I often opt for waxy potatoes like red potatoes or Yukon Golds. These types of potatoes hold their shape well during cooking which is essential for maintaining texture in a warm salad. They absorb the dressing without falling apart, giving the salad the perfect balance of creaminess and structure.
On the other hand starchy potatoes like Russets tend to break down more, which may result in a mushier salad. Therefore, it’s essential to pick waxy potatoes to ensure that your salad retains a desirable texture.

The base of any good warm potato salad is the dressing. In my recipe I like to use a combination of mayonnaise and Dijon mustard. The mayo gives the salad its creamy texture, while the mustard adds a tangy flavor that cuts through the richness. Together, they form the perfect foundation for the dressing, and when served warm, they provide an indulgent, velvety texture.

Adding cider vinegar to the mix helps balance out the richness of the mayo and mustard giving the dressing a tangy lift. I also incorporate a dash of cayenne pepper for a little heat and paprika for smokiness. These spices elevate the flavors, ensuring that every bite is exciting.

A few ingredients to add crunch and color such as thinly sliced red onion and chopped green onions, give the warm potato salad an appealing texture and a fresh bite. The red onion adds a slight sweetness, while the green onions provide an additional layer of flavor. These vegetables enhance the overall visual appeal as well.

The cooking process for potatoes in a warm potato salad is relatively simple. Begin by placing the potatoes in a large pot and covering them with salted water. Bring the water to a boil, then reduce the heat to medium-low, allowing the potatoes to simmer for about 15-20 minutes until they are fork-tender. Be cautious not to overcook them, as the potatoes should hold their shape. After draining the potatoes, I like to let them cool slightly before cutting them into bite-sized cubes.

While the potatoes are cooking, it’s time to prepare the dressing. In a large bowl, whisk together the mayonnaise, Dijon mustard, cider vinegar, and spices (including cayenne pepper, salt, and paprika). This will give the salad the creamy yet flavorful base that defines a warm potato salad. I also recommend adding grated Parmesan cheese at this stage for an extra layer of flavor. Once the dressing is mixed, set it aside to allow the flavors to meld.

Once the potatoes are cooked and cut into cubes, gently fold them into the creamy dressing while they are still warm. The warmth of the potatoes helps the dressing absorb better, ensuring every piece is coated. Then, I add the sliced red onion and green onions, mixing carefully so the salad remains cohesive without mashing the potatoes. Allow the salad to sit for a few minutes to let the flavors marry before serving.

Iron: 6% of the Daily Value

Keyword Creamy Potato Salad, Creamy Potato Side Dish, Warm Potato Salad