This Warm Potato Salad recipe is, of course, delicious, when served warm, but it is also amazing when served at room temperature. Which means this is a wonderful do-ahead salad that can be brought to cook-outs, BBQs, picnics…or anytime you’re enlisted to bring an amazing side dish.
It is definitely a summer-time favorite, but we still enjoy it year round.
It’s so good.
THE BES POTATOES FOR WARM POTATO SALAD
We absolutely love small red potatoes. They are really the perfect size and texture for a potato salad.
The tartness of the cornichons (pickles) and the zip from the chives really brings this salad to life.
Doesn’t a good potato salad just conjure memories of good times? Well, if not, make this potato salad, and that will change!
And let’s talk about this vinaigrette, shall we?
Sherry vinegar, along with two types of mustard and top-notch extra-virgin olive oil. Now, that’s good stuff.
It’s so wonderful to see the cooked potatoes just soaking in the incredible vinaigrette.
Oven temperatures can vary pretty significantly from oven to oven, so use the bake time in the recipe as a framework.
If a sharp knife can easily be sliced through the cooked potato, you’ know they’re ready. If not, stick them back in the oven for 15 minute intervals, until they are perfectly cooked.
This salad is always a crowd-pleaser.
I love roasting these potatoes so much, I truly believe it gives the potatoes such a better texture than when you boil them.
The vinaigrette makes this potato salad so wonderful, but you also don’t lose the taste of these glorious little spuds.
You’ll find yourself going back for seconds with this salad, no doubt!
Once the potatoes are cool enough to handle, I like to peel the skin off of about half of them.
This is obviously not required, but it does vary the flavor and texture a little, and adds to the already beautiful presentation.
After you add the dressing, it’s good to break some of the potatoes up a bit with the back of a wooden spoon. This helps them absorb even more of the incredible vinaigrette.
Talk about a bowl of beauty! And so delicious!
Now, hurry and go make this incredible Warm Potato Salad recipe!
Warm Potato Salad
- 1 lbs small new red potatoes
- 1 lb small gold potatoes
- 5 tbsp sherry vinegar Champaign vinegar is good, too
- 2 tbsp Dijon mustard
- 2 tbsp coarse ground mustard
- 6 to 8 petite dill pickles
- 1 tbsp pickle juice
- 1/4 cup extra-virgin olive oil we love Rancho Azul y Oro
- 3 tbsp vegetable oil
- Kosher salt and freshly ground black pepper
- 1/4 cup chives chopped
- Pre-heat oven to 400°F.
- Place the potatoes on a baking sheet and roast them until tender, about 40 to 55 minutes. (check doneness by inserting a sharp knife).
- Meanwhile, make the vinaigrette by whisking together the vinegar, both mustards, pickles and pickle juice in a bowl large enough to hold the potatoes.
- Whisk in the olive oil and then the vegetable oil. Season with a healthy pinch of salt and pepper and then stir in the chives.
- Remove the potatoes from the oven and allow them to cool enough to handle.
- If desired, peel about half of them.
- Add the potatoes to the vinaigrette and using the back of a wooden spoon (or your fingers), break some of the potatoes up a little.
- Taste and add more salt and pepper, if desired.
- Serve warm or at room temperature.
Looks like a really tasty recipe, just curious about something. In step 3 (making the vinaigrette) you mention adding the pickles and pickle juice but you don’t mention or specify pickle juice and how much in the ingredient list. I’ll just add a tablespoon or so and see how it goes but I’m wondering how much you add. Thanks for all the great looking recipes, made some of the tuna salad for my Mom today and I’ll bet she’s gonna love it!
Hi Chuck, we just realized we never answered you!! So very sorry about that! You were EXACTLY right in your guess as to how much pickle juice to add. Our mistake for not including the pickle juice and quantity in the ingredients! We’ve updated the recipe to reflect this. We hope you enjoyed the potato salad and we also hope you and your mom liked the tuna salad!! All the very best, Kris & Wesley
My husband (35 years) never eaten any potato salad in the time I’ve known him. He claims he hates it. I love it. But because of him, I never make it. BUT I made this Warm Potato Salad and guess what!? HE ATE IT and LOVED IT! Delicious! I’ll definitely make this again. I’m so excited to have found your site! I can’t wait to try out more of your recipes! They look soooooo good! I live in Costa Rica though so some of the ingredients are hard to source. Substitution and creativity are necessary to make things work. Thank you!!
Hi Cindi! That is so awesome!! Congrats on converting your hubby to becoming a potato salad lover! We love this warm potato salad so much, too!! We are so glad you found us and we found YOU!! Please stay in touch!! Thank you so much for reaching out to us and for the nice review! We appreciate that so very much!! All the best, Kris & Wesley