Best 8 Warm Potato Salad With Celery Tomatoes And Chives Recipes

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Indulge in a delightful journey of flavors with our Warm Potato Salad, a harmonious blend of textures and tastes. This comforting dish takes you on a culinary adventure, starting with perfectly cooked potatoes. It combines the crunch of celery, the juicy sweetness of tomatoes, and the delicate sharpness of chives. The dressing, a delightful symphony of mayonnaise, mustard, dill, and vinegar, adds a tangy touch that enhances every bite. Our collection of recipes offers variations to suit your preferences, whether you prefer a classic rendition or crave something with a twist. From a simple yet satisfying everyday meal to an elegant side dish for special occasions, this Warm Potato Salad promises to gratify your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

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.

CELERY AND POTATO SALAD



Celery and Potato Salad image

Provided by Ruth Cousineau

Categories     Salad     Potato     Side     Picnic     Quick & Easy     Backyard BBQ     Dinner     Lunch     Mayonnaise     Celery     Summer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

1 1/2 pound small Yukon Gold potatoes, scrubbed well
4 large eggs
1/4 cup malt vinegar
1/3 cup finely chopped sweet onion
2/3 cup sour cream
1/3 cup mayonnaise
2 tablespoons milk
1 bunch celery, including leaves, cut into 1/2-inch pieces

Steps:

  • Generously cover potatoes and eggs with cold water in a 4-quart pot with 1/2 tablespoon salt and bring to a boil, covered. Uncover and boil 10 minutes.
  • Transfer eggs with a slotted spoon to a bowl of cold water; continue to cook potatoes until tender, 10 to 15 minutes more.
  • While potatoes cook, whisk together vinegar and 1/2 teaspoon salt in a large bowl.
  • Drain potatoes and rinse with cold water until they have cooled to warm. Peel potatoes and cut into 1-inch pieces. Toss with vinegar mixture.
  • Peel eggs and coarsely chop, then add to potatoes along with remaining ingredients and salt and pepper to taste. Toss well.

WARM POTATO-TOMATO SALAD WITH DIJON VINAIGRETTE



Warm Potato-Tomato Salad with Dijon Vinaigrette image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

1/2 cup finely minced red onion
3 tablespoons Dijon mustard
3 tablespoons red wine vinegar, divided
1/2 teaspoon sea salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 teaspoon finely minced fresh tarragon leaves
2 pounds Yukon gold potatoes, skin on, cut into 1-inch chunks
2 cups diced tomato, skin on, including seeds and juice

Steps:

  • For the vinaigrette:
  • In a bowl, whisk together the onion, mustard, 2 tablespoons of the red wine vinegar, salt and pepper. Gradually whisk in the olive oil and then add the tarragon.
  • Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl or sheet pan to cool slightly. Sprinkle with 1 tablespoon red wine vinegar.
  • Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt.

Nutrition Facts : Calories 296 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 344 milligrams, Carbohydrate 32 grams, Fiber 4 grams, Protein 5 grams, Sugar 5 grams

WARM POTATO SALAD WITH LEMON AND CHIVE VINAIGRETTE



Warm Potato Salad With Lemon and Chive Vinaigrette image

This recipe comes from the book, "The Vegetables of Spring and Summer". I have a DH who needs to watch his colesteral and this recipe is great. Wonderful for BBQs.

Provided by Chef Suz in Bekond

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs new potatoes (small as possible skins on)
2 sprigs of fresh mint
salt
4 tablespoons lemon juice
1 lemon, zest of
4 tablespoons virgin olive oil
1 teaspoon whole grain mustard
1 clove garlic
1 teaspoon salt
fresh ground black pepper
2 tablespoons chopped chives
6 spring onions, chopped

Steps:

  • Boil potatoes in pan with mint and salt.
  • About 20 minutes.
  • While potatoes are cooking crush garlic and add salt.
  • Gradually whisk in all the other dressing ingredients.
  • When the potatoes are cooked, drain them in colander and transfer them to a serving bowl.
  • Pour on the vinaigrette dressing while the are still hot.
  • Toss in dressing till all potatoes are coated.
  • Finally scatter in the chopped chives and spring onions.
  • Serve warm.

WARM (OR COLD) POTATO SALAD



Warm (Or Cold) Potato Salad image

This is my favorite way to make potato salad. I prefer it warm but eat it cold also. The measurements are all approximate.

Provided by Marg CaymanDesigns

Categories     Potato

Time 26m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs red potatoes, with skins
2 eggs
3/4 cup mayonnaise
1 tablespoon prepared yellow mustard
salt
pepper

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.

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

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 POTATO SALAD WITH CELERY, TOMATOES, AND CHIVES



Warm Potato Salad with Celery, Tomatoes, and Chives image

Categories     Salad     Potato     Tomato     Celery     Summer     Chive     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 8

2 1/2 lb small (1 1/2- to 2-inch) boiling potatoes (preferably Yukon Gold), quartered
1/3 cup mayonnaise
1 tablespoon olive oil
2 teaspoons cider vinegar
1/4 teaspoon minced garlic
1/4 cup finely chopped fresh chives
4 celery ribs, thinly sliced diagonally
1 1/2 cups grape or cherry tomatoes, halved lengthwise

Steps:

  • Cover potatoes with salted cold water by 1 inch in a saucepan, then simmer until just tender, about 20 minutes.
  • While potatoes are simmering, whisk together mayonnaise, oil, vinegar, garlic, chives, and salt and pepper to taste in a large bowl.
  • Drain potatoes in a colander and cool 5 minutes. Add to dressing along with celery and tomatoes. Toss salad gently and season with salt and pepper

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, and are ideal for this salad.
  • Cook the potatoes properly: Boil the potatoes in salted water until they are tender but still firm, then drain and let them cool slightly before slicing.
  • Use a variety of vegetables: This recipe calls for celery, tomatoes, and chives, but you can also add other vegetables, such as cucumbers, radishes, or bell peppers.
  • Make a flavorful dressing: The dressing for this salad is made with mayonnaise, sour cream, Dijon mustard, and white wine vinegar. You can adjust the proportions of each ingredient to taste.
  • Chill the salad before serving: This will help the flavors to meld and the salad will be more refreshing.

Conclusion:

This warm potato salad is a delicious and versatile dish that can be served as a side dish or a main course. It's perfect for picnics, potlucks, or summer gatherings. With its simple ingredients and easy preparation, this salad is sure to be a hit with everyone who tries it.

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