Best 20 Warm Potato Salad Recipes

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Delve into a culinary journey with our warm potato salad, a symphony of flavors and textures that will tantalize your taste buds. This delightful dish showcases perfectly cooked potatoes enveloped in a warm, tangy dressing, complemented by a medley of crisp bacon, aromatic herbs, and a hint of sweetness from honey.

Alongside the classic warm potato salad, we present variations that cater to diverse preferences. Embark on a Mediterranean adventure with our Greek-style potato salad, where succulent potatoes mingle with briny olives, tangy feta cheese, and a zesty lemon-oregano dressing.

For a burst of vibrant flavors, try our curried potato salad, where aromatic spices, creamy mayonnaise, and crunchy vegetables come together in perfect harmony. If you seek a lighter option, our vinegar potato salad offers a refreshing tang, with a blend of tangy vinegar, mustard, and herbs.

And for those who enjoy a touch of smokiness, our bacon and blue cheese potato salad is a must-try. Crispy bacon, crumbled blue cheese, and a creamy dressing elevate this salad to a new level of indulgence.

So, gather your ingredients, prepare your palate, and let's embark on a culinary adventure with our warm potato salad and its delightful variations.

Let's cook with our recipes!

WARM DIJON POTATO SALAD



Warm Dijon Potato Salad image

A tangy take on LaVerne Kaeppel's original recipe; this one has more dressing and a bit of a kick!

Provided by MommyKirsten

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 11

5 red potatoes
½ cup reduced-fat mayonnaise
2 tablespoons grated Parmesan cheese
1 ½ tablespoons Dijon mustard
4 teaspoons cider vinegar
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
½ red onion, thinly sliced
2 green onions, chopped

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
  • Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.

Nutrition Facts : Calories 155.3 calories, Carbohydrate 24.1 g, Cholesterol 6.3 mg, Fat 5.6 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 344.8 mg, Sugar 2.4 g

MOMMA'S WARM POTATO SALAD



Momma's Warm Potato Salad image

My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

3 medium Yukon Gold potatoes (about 1-1/2 pounds), peeled and cubed
6 hard-boiled large eggs, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

WARM BACON POTATO SALAD



Warm Bacon Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/2 cup white wine vinegar
1 tablespoon coarse-grained mustard
1 tablespoon sugar
2 1/2 pounds red potatoes, diced into 1-inch cubes
Salt
6 bacon slices, chopped
1 medium sized red onion, diced
Freshly ground black pepper
2 cloves garlic, chopped
1/4 cup freshly chopped dill leaves, plus more for garnish
Vinaigrette:

Steps:

  • For the vinaigrette:
  • Mix all the ingredients together in a small bowl and set aside.
  • Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
  • Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
  • Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.

WARM POTATO SALAD



Warm Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 7

1 pound new potatoes, scrubbed and cut into 1/4" slices
4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
salt & pepper
1/2 cup olive oil
2 scallions, thinly sliced
3 tablespoons chopped fresh parsley

Steps:

  • In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.

WARM POTATO SALAD



Warm Potato Salad image

This warm flavorful salad goes well with pork chops, salmon burgers, or chicken cutlets.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 pound russet potatoes (about 2), cut into 1-inch pieces
2 teaspoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 hard-cooked large egg
1/2 small red onion, thinly sliced
Coarse salt and ground pepper

Steps:

  • Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and steam until potatoes are tender, 15 to 18 minutes. Transfer potatoes to a medium bowl and add olive oil, vinegar, and mustard; toss to combine. Using the large holes on a box grater, grate egg into potatoes. Add onion, season with salt and pepper, and toss to combine.

Nutrition Facts : Calories 137 g, Fat 4 g, Fiber 2 g, Protein 4 g, SaturatedFat 1 g

WARM DIJON POTATO SALAD WITH GREEN BEANS



Warm Dijon Potato Salad with Green Beans image

Provided by Dave Lieberman

Categories     side-dish

Number Of Ingredients 8

3 pounds Yukon or baby white potatoes
1 pound green beans, trimmed
1/2 cup mayonnaise
2 tablespoons whole grain Dijon mustard
1 shallot minced
3 tablespoons red wine vinegar
30 grinds black pepper
1/3 cup packed finely chopped flat-leaf parsley

Steps:

  • Place the potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water.
  • Bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. Strain them and run them under cold water to stop the beans from cooking.
  • In a mixing bowl combine the remaining ingredients and whisk until smooth.
  • Cut the potatoes in half lengthwise and then into roughly 1 inch chunks. Cut beans in half. Toss the potato chunks in the dressing and then toss in the green beans and the parsley.

WARM GREEN BEAN & POTATO SALAD



Warm Green Bean & Potato Salad image

The combination of green beans and red potatoes, sometimes known as green beans Pierre, is one of my go-to side dishes. It's terrific with chicken.- Preci D'Silva, Dubai

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 9

1 pound small red potatoes, quartered
1/4 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/8 teaspoon each garlic powder, ground mustard and pepper
1/8 teaspoon each dried basil, parsley flakes and tarragon
1 pound fresh green beans, cut into 2-inch pieces
2 medium tomatoes, coarsely chopped
2 tablespoons chopped onion

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, for 10 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar and seasonings., Add green beans to potatoes; return to a boil. Cook until vegetables are tender, 3-5 minutes longer. Drain; add to dressing and toss to coat. Stir in tomatoes and onion. Serve warm.

Nutrition Facts : Calories 100 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

WARM GREEN BEAN AND POTATO SALAD WITH GOAT CHEESE



Warm Green Bean and Potato Salad with Goat Cheese image

Delicious salad of green beans, potatoes, red peppers, and goat cheese goes perfectly with chicken or pork. Experiment with other potato types such as purple and other soft cheeses, such as garlic and herb.

Provided by Linda T

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 9

2 pounds red potatoes, cut into bite-size pieces
1 serving olive oil cooking spray
½ pound frozen French-style green beans, thawed
1 cup chopped red onion
4 cloves minced garlic
½ cup reduced-fat balsamic vinaigrette dressing
1 cup jarred roasted red peppers, drained and chopped
¼ cup chopped fresh basil
1 (8 ounce) package goat cheese, crumbled

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl.
  • Heat a large skillet over medium-high heat; grease with cooking spray. Cook and stir the green beans and onion until tender, about 5 minutes. Stir in the garlic; cook and stir until garlic is fragrant, about 1 minute more.
  • Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers, and basil; toss lightly. Stir in the goat cheese.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 28.6 g, Cholesterol 22.4 mg, Fat 9.6 g, Fiber 4 g, Protein 9.2 g, SaturatedFat 6.1 g, Sodium 404.1 mg, Sugar 8.2 g

EARL'S WARM POTATO SALAD WITH ROAST CORN AND BACON



Earl's Warm Potato Salad With Roast Corn and Bacon image

I can barely keep this potato salad in the bowl. Delicious hot or cold and easy to make. Perfect for summer bbqs!

Provided by Garden Girl

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 -4 lbs baby potatoes
2 cups corn (frozen or canned)
1/2 red onion, medium dice
3 -5 garlic cloves, lightly smashed
1/2 lb bacon, crumbled
1/4-1/3 cup parmesan cheese
1/3 cup sour cream
1/3 cup mayonnaise
1 teaspoon horseradish
2 tablespoons lemon juice
1 tablespoon dill
salt
fresh pepper
olive oil

Steps:

  • Preheat oven to 425.
  • Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.
  • Spread corn evenly over potatoes.
  • Spread chopped onions over potatoes.
  • Lightly smash garlic distribute cloves evenly through potatoes.
  • Drizzle liberally with olive oil and salt and pepper.
  • Toss to combine.
  • Roast until potatoes are cooked and crisp.
  • Cook and chop or crumble bacon, put aside.
  • Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese and salt (keep in mind bacon will add salt and potatoes have been seasoned) and pepper to taste.
  • After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing.
  • Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!

WARM POTATO SALAD WITH GOAT CHEESE



Warm Potato Salad with Goat Cheese image

You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 6

Number Of Ingredients 12

1 tablespoon white wine vinegar or sherry vinegar
1 tablespoon freshly squeezed lemon juice
Salt to taste
1 teaspoon Dijon mustard
1 small or medium garlic clove, minced or pureed
1/3 cup extra virgin olive oil, or for a low-fat dressing use 1/4 cup low-fat yogurt or buttermilk and 2 tablespoons extra virgin olive oil
1 1/2 pounds Yukon gold, fingerling or red bliss potatoes
Salt and freshly ground pepper to taste
2 to 4 tablespoons finely chopped red onion (to taste), rinsed with cold water and drained
2 tablespoons chopped flat-leaf parsley
2 ounces soft goat cheese
2 to 3 sage leaves, cut in thin slivers (optional)

Steps:

  • Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
  • Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 2 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 2 grams, TransFat 0 grams

WARM GREEN BEAN AND POTATO SALAD



Warm Green Bean and Potato Salad image

This makes a great side, either warm or at room temperature, for steaks and chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 7

1 pound red new potatoes
Coarse salt and ground pepper
1 tablespoon olive oil
2 garlic cloves, minced
4 slices bacon, cut crosswise into 1/2-inch pieces
1/2 pound green beans, trimmed and cut into 1 1/2-inch lengths
1 to 2 tablespoons fresh lemon juice

Steps:

  • In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm.
  • Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.

MAMA'S WARM GERMAN POTATO SALAD



Mama's Warm German Potato Salad image

My grandmother, Mama, made this potato salad for every family gathering at her home. The relatives would arrive with their specialties in hand. She never wrote the recipe down, so I had to re-create it from memory. Years later, it's just about right. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 12 servings.

Number Of Ingredients 10

3 pounds small red potatoes
1/3 cup canola oil
2 tablespoons champagne vinegar
1 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
1/2 English cucumber, very thinly sliced
2 celery ribs, thinly sliced
1 small onion, chopped
6 bacon strips, cooked and crumbled
1 tablespoon minced fresh parsley

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 18-21 minutes. Drain; cool slightly. Peel and thinly slice. Whisk oil, vinegar, salt and pepper. Add potatoes; toss to coat. Add remaining ingredients; toss to combine. Serve warm.

Nutrition Facts : Calories 163 calories, Fat 8g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 246mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED SWEET POTATO SALAD WITH WARM CHUTNEY DRESSING



Roasted Sweet Potato Salad with Warm Chutney Dressing image

A blend of traditional and fanciful holiday flavors, this side dish is really delicious, all my favorite holiday flavors. I invented this recipe to bring to my in-laws at Thanksgiving time because they needed a new way to serve sweet potatoes. No overly sweet marshmallows in this. We love it!

Provided by Food Network

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 17

4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup raw green pumpkin seeds (also known as pepitas)
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup julienned roasted red pepper
6 tablespoons balsamic vinegar
1/3 cup mango chutney
2 tablespoons Dijon mustard
2 tablespoons honey
2 garlic cloves, minced
1/4 cup olive oil

Steps:

  • Make the Salad: Preheat oven to 425 degrees F.
  • In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside.
  • Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.
  • Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

HONEY DIJON CHICKEN, WARM POTATO SALAD



Honey Dijon Chicken, Warm Potato Salad image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 22

1/4 cup white balsamic vinegar
2 tablespoons bacon renderings, at room temperature
1 tablespoon Dijon mustard
1 cup 80/20 blended oil
Salt and pepper
1/2 gallon vegetable oil
1/2 cup honey mustard
1 cup milk
4 eggs, whipped
Four 6-ounce chicken breasts
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
1 cup Japanese breadcrumbs
1 tablespoon grapeseed oil
1/4 cup julienned red onion
1 cup haricot verts
1 cup red potatoes, poached or steamed, medium doneness
1/4 cup cooked and diced bacon
1/4 cup chicken stock
1 tablespoon minced fresh parsley
2 boiled eggs, diced

Steps:

  • For the dressing: In a food processor, mix the vinegar, bacon renderings and mustard. Mix well, and then slowly drizzle in the oil until well emulsified. Taste and season.
  • For the chicken: Preheat the oil in a large, heavy pot or deep-fryer to 350 degrees F. In a bowl, blend the honey mustard, milk and eggs. Next, sprinkle the breasts with the salt and pepper. Then toss in the flour, then the egg wash and finally coating each breast well with the breadcrumbs. Repeat the process with each breast. Fry for 3 minutes. Flip and finish for a final 3 minutes. Once the chicken is cooked, remove from the oil and allow any excess oil to drain over paper towels.
  • For the salad: In a 10 inch saute pan over medium heat, warm the oil and then add the onions, haricot verts and potatoes. Cook, stirring occasionally, for 3 to 4 minutes. Then reduce the heat and keep warm for dressing.
  • In second saute pan over medium-high heat, warm the bacon for 2 minutes. Then add the chicken stock to deglaze the pan and create a pan sauce for the salad. Next, add the prepared dressing and warm for 1 minute. Pour the sauce in the cooked potato salad, stir to evenly coat and then add the parsley and egg to finish. Portion and serve.

WARM GREEN BEAN, BACON & POTATO SALAD



Warm Green Bean, Bacon & Potato Salad image

This makes a great side, either warm or at room temperature, for steaks and chicken. This dish is much beloved and called for in my catering jobs.

Provided by Motley Oklahoman

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb small red potato
coarse salt and pepper
1 tablespoon olive oil
2 garlic cloves, minced
4 slices bacon, cut crosswise into 1/2-inch pieces
1/2 lb green beans, trimmed and cut into 1 1/2-inch lengths
2 tablespoons fresh lemon juice

Steps:

  • In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm.
  • Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.

WARM DILL POTATO SALAD



Warm Dill Potato Salad image

Everyone who tries this warm potato salad is delighted. It's simple to make, and a nice change of pace from other potato salads. A friend gave me the recipe a long time ago, and we've been enjoying it ever since.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 10

1-1/2 pounds potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon butter
1 tablespoon all-purpose flour
3/4 to 1 teaspoon salt
1/2 teaspoon dill seed
1/8 teaspoon pepper
1 cup milk
1/2 cup mayonnaise
2 tablespoons finely chopped onion
1/4 teaspoon paprika

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain and set aside., In a large skillet, melt butter; stir in the flour, salt, dill and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. , Remove from the heat. Stir in mayonnaise and onion. Add potatoes; toss gently to coat. Sprinkle with paprika.

Nutrition Facts : Calories 326 calories, Fat 22g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 529mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

WARM POTATO AND KIELBASA SALAD



Warm Potato and Kielbasa Salad image

Crisped up kielbasa and a warm mustardy dressing make this a standout potato salad. Dressing the potatoes while warm helps soak up the flavors of the dressing, and the raw crunchy celery and fresh herbs perk up the whole dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 11

2 pounds baby potatoes, halved
Kosher salt
1/4 cup extra-virgin olive oil
12 ounces kielbasa, cut into 1/2-inch chunks
1 large red onion, thickly sliced
1/4 cup apple cider vinegar
2 tablespoons whole-grain mustard
Freshly ground pepper
4 stalks celery, chopped, plus 1/2 cup celery leaves
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill

Steps:

  • Put the potatoes in a large pot and cover with water by a few inches; season with salt. Bring to a simmer and cook until tender, 8 to 10 minutes. Drain the potatoes.
  • Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the kielbasa and cook, tossing, until well browned, 3 to 4 minutes. Add the red onion and cook until just wilted but still crunchy, 1 to 2 minutes. Reduce the heat to low and whisk in the vinegar and mustard. Whisk in the remaining 2 tablespoons olive oil until smooth; season with 1/2 teaspoon salt and a few grinds of pepper.
  • Transfer the hot potatoes to a large serving dish. Season the potatoes with 1 teaspoon salt, then pour the kielbasa mixture on top and gently toss. Add the celery, celery leaves, parsley and dill; toss. Serve warm.

WARM GERMAN POTATO SALAD WITH SAUSAGE



Warm German Potato Salad with Sausage image

Make and share this Warm German Potato Salad with Sausage recipe from Food.com.

Provided by Millereg

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon unsalted butter
3 tablespoons vegetable oil
4 medium red onions, thinly sliced (4 cups)
2 teaspoons fresh thyme or 3/4 teaspoon dried thyme
1 teaspoon caraway seed
6 medium very firm potatoes
1/2 lb low-fat kielbasa
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/2 teaspoon Dijon mustard
salt
freshly ground black pepper
chopped fresh dill

Steps:

  • In a large frying pan, heat the butter and 1 tablespoon of the oil over medium-high heat.
  • Add the onions, thyme, and caraway seeds.
  • Sauté 2-3 minutes, or until the onions begin to soften.
  • Lower the heat, cover, and cook, stirring occasionally, 20-30 minutes, or until the onions are tender but not browned.
  • While the onions are cooking, place the potatoes in a large pot, cover with water, and bring to a boil over high heat.
  • Lower the heat and simmer, covered, 15 minutes.
  • Pierce the kielbasa several times with a fork, add to the potatoes, and simmer 10 minutes, turning several times.
  • Drain, cool slightly, and then slice the potatoes and kielbasa into ½“ pieces- place in a large bowl.
  • In a small bowl, whisk together the remaining oil, vinegar, brown sugar, and mustard.
  • Season with salt and pepper.
  • Drizzle this mixture over the potatoes and kielbasa and mix well.
  • Arrange the onions on a serving platter and top with the potato mixture.
  • Sprinkle with dill and serve warm.

WARM POTATO SALAD WITH OLIVES



Warm Potato Salad with Olives image

Set the mayo aside, and enjoy a simple and fresh potato salad with a tangy dressing.

Provided by lutzflcat

Categories     Salad     Potato Salad Recipes     No Mayo

Time 25m

Yield 4

Number Of Ingredients 10

3 medium Yukon Gold potatoes, unpeeled
¼ medium red onion, thinly sliced
3 tablespoons sliced pitted Kalamata olives
3 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley
1 ½ tablespoons olive oil
1 teaspoon chopped fresh thyme leaves
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon white sugar

Steps:

  • Slice potatoes 1/4 inch thick and place in a large saucepan. Add salted water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium and simmer potatoes until tender, 6 to 8 minutes; do not overcook. Drain and transfer to a bowl.
  • Add red onion, and Kalamata olives to the warm potatoes; toss gently.
  • Whisk vinegar, parsley, olive oil, thyme, salt, pepper, and sugar together in a small bowl. Pour dressing over potato mixture, tossing gently. Serve warm or at room temperature.

Nutrition Facts : Calories 185 calories, Carbohydrate 20.4 g, Fat 10.8 g, Fiber 1.9 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 644.2 mg, Sugar 0.6 g

WARM MUSTARD POTATO SALAD



Warm Mustard Potato Salad image

This tangy mixture is wonderful and so different from traditional potato salads. The Dijon mustard and dill spark the flavor. It's a comforting and tasty side dish that's really simple to assemble.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 10

2 pounds small red potatoes
1 cup mayonnaise
1/4 cup Dijon mustard
1/2 to 3/4 cup chopped red onion
2 green onions with tops, sliced
2 garlic cloves, minced
3 tablespoons snipped fresh dill
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon lime juice

Steps:

  • Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 25 minutes. Drain thoroughly and cool slightly. , Meanwhile, combine the remaining ingredients. Cut potatoes into chunks; place in a bowl. Add the mustard mixture and toss to coat. Serve warm.

Nutrition Facts : Calories 238 calories, Fat 18g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 396mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

Tips:

  • Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, such as Russet potatoes, making them ideal for a warm potato salad.
  • Boil the potatoes until they are just tender: Overcooked potatoes will fall apart when tossed with the dressing.
  • Let the potatoes cool slightly before dressing them: This will help the potatoes absorb the dressing more evenly.
  • Use a light, flavorful dressing: A simple vinaigrette or mayonnaise-based dressing is a good choice. Avoid using heavy dressings, such as cream sauces, which can weigh down the salad.
  • Add your favorite mix-ins: Chopped bacon, hard-boiled eggs, diced celery or onion, and fresh herbs are all great additions to a warm potato salad.

Conclusion:

Warm potato salad is a classic side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a little planning, you can make a warm potato salad that will be the star of your next meal.

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