Best 10 Warm Potato Salad Primavera Recipes

WARM POTATO SALAD

Steps:

• Put the fingerling potatoes in a saucepot with enough water to cover. Bring to a boil, and add salt, and simmer, until just fork-tender.
• Cook's Note: You can use the same pot of water for boiling the eggs and blanching the beans. Just watch the time.
• While the potatoes are cooking, make the dressing in a serving bowl, or if you have a mortar and pestle, use that. Begin with mashing the anchovy fillets into the mustard and garlic. Add the vinegar, and slowly whisk in the oil. If too thick, add a little water. Season with salt and pepper.
• Blanch the beans in salted boiling water, drain and plunge or chill down in a cold water bath. Drain the beans on a towel.
• Peel the eggs and cut in half.
• Drain the potatoes, and while still warm, drop them into the serving bowl with the dressing. Add the beans and eggs. Gently fold all together, and serve warm in shallow white plate or bowls.
• This salad is also good served at room temperature.

WARM POTATO SALAD

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.

TRADITIONAL GERMAN WARM POTATO SALAD

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.

WARM DIJON POTATO SALAD

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.

MOMMA'S WARM POTATO SALAD

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.

WARM POTATO SALAD WITH OLIVES

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.

WARM (OR COLD) POTATO SALAD

Steps:

• Scrub the unpeeled red potatoes under running water and cut into 1-inch cubes.
• Place in sauce pan with eggs and enough water to cover both by about 1/2 inch.
• Bring to a boil, reduce heat and boil for 11 minutes.
• Drain.
• Peel and chop hard boiled eggs and add to potatoes in a mixing bowl.
• Mix in mayo, using enough to coat all the potatoes evenly. Add mustard and stir to distribute.
• Salt and pepper to taste. I use a lot of salt. Serve warm within the hour or chill for later.

WARM POTATO SALAD

Steps:

• Scrub potatoes. Cook tiny potatoes whole in water to cover. Cube large potatoes, and cook the same way. The whole potatoes will take 10 to 20 minutes, depending on size; the cubed potatoes 7 to 10 minutes.
• Wash, trim, seed and dice the red peppers; mince the shallots.
• Wash, dry and mince the tarragon.
• Whisk vinegar, oil and mustard; stir in yogurt, red pepper, shallots and tarragon.
• When potatoes are cooked, drain; dice whole potatoes, and add to salad. Season with salt and black pepper.

WARM POTATO SALAD PRIMAVERA

Steps:

• 1. To make Pesto:
• 2. Purée 1 cup arugula, 1/2 cup spinach, basil, garlic, and walnut pieces in food processor until smooth. Add remaining arugula and spinach, and pulse until smooth. With machine running, pour in lemon juice and oil, and blend until combined. Season with salt and pepper, if desired.
• 3. To make Potato Salad:
• 4. Cook potatoes in large pot of boiling salted water 10 minutes. Add green beans, and cook 5 minutes more. Drain, and transfer to bowl. Cover to keep warm.
• 5. Heat oil in skillet over medium heat. Sauté fennel and shallot in oil 10 minutes, or until browned. Add sun-dried tomatoes and red pepper flakes, and sauté 3 to 4 minutes more.
• 6. Toss Pesto and fennel mixture with potatoes and green beans. Garnish with tomatoes, and serve.

WARM POTATO SALAD

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.