Best 8 Warm Potato Salad By Biltmore Recipes

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In this culinary exploration, we embark on a journey to discover the delectable Warm Potato Salad curated by the esteemed Biltmore House. This classic dish, a symphony of flavors and textures, is elevated by the chef's meticulous attention to detail, ensuring a memorable dining experience. Alongside the signature Warm Potato Salad, we also present a tempting array of variations, each with its own unique twist. From the vibrant Mediterranean Warm Potato Salad, infused with sun-kissed herbs and tangy feta, to the hearty German Potato Salad, featuring crispy bacon and a tangy vinegar dressing, our collection promises to tantalize your taste buds and leave you craving more.

Here are our top 8 tried and tested recipes!

WARM GERMAN POTATO SALAD



Warm German Potato Salad image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 to 1 1/2 pounds new potatoes
1/4 pound bacon
1 medium onion, coarsely chopped
1 stalk celery, chopped
1/2 teaspoon all-purpose flour
1/2 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
1/2 cup cider vinegar
Fresh snipped chives, optional garnish
Minced parsley, optional garnish
Hard boiled eggs, optional garnish

Steps:

  • Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside.
  • Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.
  • Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery.
  • Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

WARM NEW POTATO SALAD WITH GRAINY MUSTARD



Warm New Potato Salad with Grainy Mustard image

New potatoes are simply young spuds of any variety that haven't converted all their sugar to starch. We like them because they are small enough to be cooked whole and are excellent boiled or pan-roasted.

Categories     Herb     Mustard     Potato     Side     Quick & Easy     Vegan     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 lb small (1- to 1 1/2-inch) potatoes, preferably new potatoes
1 1/2 teaspoons salt
3 tablespoons finely chopped shallots (about 2)
1/2 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon white-wine vinegar, or to taste
1/2 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
  • Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
  • When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.

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.

TRADITIONAL GERMAN WARM POTATO SALAD



Traditional German Warm Potato Salad image

Is there anything better than freshly made potato salad? With sausages or pork, it's a dream! This recipe is from Bavaria, Germany, and my family makes this potato salad every year for Christmas eve.

Provided by Marianne

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 6

Number Of Ingredients 8

4 ΒΌ pounds waxy potatoes
1 small onion, finely chopped
1 cup hot vegetable broth
5 tablespoons white vinegar
2 tablespoons vegetable oil
salt and freshly ground black pepper to taste
1 pinch white sugar, or to taste
1 tablespoon chopped fresh chives

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 30 to 40 minutes. Drain. Cool until easily handled, about 5 minutes. Peel while still warm. Cut into thin slices and put in a large bowl. Add onion.
  • Mix hot broth with vinegar, oil, salt, and sugar. Pour immediately over warm potatoes and onion; the potatoes need to still be warm so they can absorb the dressing better. Allow to stand for 5 minutes; season with salt and pepper. Sprinkle with chopped chives and serve warm.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 58.3 g, Fat 4.9 g, Fiber 7.5 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 122.3 mg, Sugar 3.7 g

WARM POTATO SALAD BY BILTMORE



Warm Potato Salad by Biltmore image

Savory, tart and a little bit sweet, this potato salad is a perennial favorite at the Stable Cafe at Biltmore Estate, Asheville, NC. Perfect with any sandwich. This warm potato salad is similar to German potato salad but not exactly the same. The major difference being that the potatoes are simmered in a special sweet and tangy broth until tender. I didn't have red potatoes on hand so I used Yukon golds. It worked well but I will definitely use reds next time. I think It will have more eye appeal. The only adjustment I made in the preparation was to sautee the onions and celery until slightly wilted. From: Biltmore, Our Table To Yours, Chef's Selection Cookbook

Provided by Chicagoland Chef du

Categories     Low Protein

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

2 cups cider vinegar
2 cups light brown sugar, packed
8 cups water
1/3 cup salt
2 1/2 lbs red potatoes, unpeeled, cut into 1-inch cubes
8 ounces bacon, finely chopped
1 1/2 cups celery, sliced thin
1 cup red onion, sliced thin
2 tablespoons olive oil

Steps:

  • Combine vinegar, brown sugar, water, salt in a 2 gallon suacepan and bring to a boil.
  • Add the potatoes and cook for 25 minutes or just tender (Yukon golds take longer).
  • In the meantime, slice bacon into small pieces. Brown in a skillet until crispy. Remove from skillet. Reserve the bacon drippings.
  • Add the olive oil to the bacon drippings. Warm over medium heat and add onion and celery. Sautee until slightly wilted. Add the bacon back to the skillet.
  • When potatoes are tender, drain off the liquid.
  • Add the bacon mixture to the hot potatoes, toss and serve.
  • The recipe suggests this serves 10 side portions. In my opinion, it serves less but then I loved it. I say 6-10 depending on the serving size.

Nutrition Facts : Calories 393.2, Fat 13.1, SaturatedFat 3.8, Cholesterol 15.4, Sodium 4011.2, Carbohydrate 63.7, Fiber 2.4, Sugar 45.3, Protein 5.1

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

Provided by Molly O'Neill

Categories     salads and dressings, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

2 pounds Red Bliss potatoes unpeeled and quartered
5 cups cold water
1 3/4 teaspoons salt
1/4 pound thick-sliced bacon, cut into 1/2-inch pieces
3 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons dry mustard
2 tablespoons sugar
1 teaspoon celery seed
1/3 cup cider vinegar
1/8 teaspoon freshly ground pepper
1/2 cup finely chopped scallions

Steps:

  • Place the potatoes in a pot with cold water and 1 1/2 teaspoons of the salt. Bring to a boil, reduce heat and simmer gently for 8 to 10 minutes. Drain and place the potatoes on a serving platter.
  • While potatoes are cooking, place the bacon in a skillet and saute until crisp. Remove the bacon, reserving 1 1/2 tablespoons of the bacon fat in the skillet. Place it over low heat and, using a wire whisk, make a roux by stirring in the flour and allowing it to cook for 5 minutes until thick and smooth. Remove from heat.
  • In a saucepan, warm the chicken broth. Whisk in the roux. In a small bowl mix together the mustard, sugar, celery seed, cider vinegar, the remaining 1/4 teaspoon salt and pepper. Add the mixture to the roux mixture and simmer for 5 to 10 minutes until thickened slightly.
  • Pour sauce over potatoes, sprinkle with reserved bacon and scallions, toss and serve warm.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 938 milligrams, Sugar 7 grams, TransFat 0 grams

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

Tips:

  • To save time, use pre-cooked potatoes. You can boil, roast, or microwave them until tender.
  • If you don't have fresh herbs, you can use dried herbs instead. Just be sure to use half the amount of dried herbs as you would fresh herbs.
  • This salad is also delicious served cold. Just let it cool to room temperature before serving.

Conclusion:

Warm potato salad is a classic European dish that is perfect for any occasion. It's easy to make, delicious, and can be served warm or cold. With its creamy dressing, tender potatoes, and fresh herbs, this salad is sure to be a hit with your family and friends.

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