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Warm Potato Salad in a white bowl next to a wood spoon

Warm Potato Salad

Course: Side Dish
Cuisine: American
Keyword: potato salad, warm dish
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 312kcal
This Warm Potato Salad recipe is the perfect make-ahead salad. It is great when it's warm, of course, but it's equally as delicious when served room temp. Perfect for picnics, cook-outs, and any other kind of gathering when a wonderful potato salad is needed.
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  • 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.


Calories: 312kcal