warm potato salad

This warm spinach potato salad with a bacon vinaigrette is a perfect salad or side dish recipe of fresh ingredients and flavors!Recipe from Sur La Table.

Warm Spinach Potato Salad with Bacon Vinaigrette

½ pounds fingerling potatoes (scrubbed and trimmed)

bacon

shallot (thinly sliced)

garlic (thinly sliced)

apple cider vinegar

mustard

sugar

sea salt (plus

black pepper

baby spinach (large stems removed)

herbs

Steam the potatoes for about 10 minutes (until tender when pricked with a fork).

While the potatoes are steaming, cook the bacon in a large skillet until crispy (about 8 - 10 minutes).

When the potatoes are tender transfer to a medium bowl and cover with foil to keep warm.

Remove the bacon and place on a paper towel to drain. Use a slotted spoon and leave the bacon grease in the pan.

Add the shallot and garlic to the pan and cook in the bacon grease until softened (about 1 minute).

Whisk in vinegar, mustard, sugar and salt. Cook until mixture is thickened and reduced by half, about 5 minutes.

Remove the skillet from the heat. Taste and adjust seasonings with salt and pepper.

Cut each fingerling potato crosswise at a forty-five degree angle into 1/2 inch thick slices.

Add the potatoes to the skillet and toss to coat with dressing.

Add the spinach, herbs, and cooked bacon and gently toss to coat with dressing.

Taste and adjust seasonings once more with salt and pepper.

Serve immediately.

A terrific alternative to mayo heavy potato salad! The potatoes are buttery and warm, and tossed through with a great honey mustard dressing.

Honey Mustard Warm Potato Salad

baby potatoes (halved)

butter (melted)

olive oil

garlic

salt and pepper

½ red onion (finely sliced)

thyme

Dijon Mustard

wholegrain mustard

honey

cider vinegar

Preheat oven to 350°F.

Place potatoes in a bowl. Add butter, olive oil, garlic, salt and pepper. Toss well to combine.

Spread potatoes out on a tray. Roast for 40 minutes until golden on the outside and soft inside, flipping once halfway.

Meanwhile, place Dressing ingredients in a jar. Shake very well to combine.

When potatoes are cooked, transfer to a bowl. Add onion and fresh thyme, pour Dressing over potatoes, and toss. Serve warm.

This Roasted Potato Salad is loaded with crispy baby red and gold potatoes, crumbled bacon, fresh herbs, and a creamy Dijon dill dressing. It's an elevated potato salad that screams "EXTRA" but actually is super EASY to throw together. A quick roast in the oven while you chop the veggies and prep the dressing and you've got a side dish perfect for a backyard barbecue or a holiday feast!

Roasted Potato Salad

baby gold/red potatoes

oregano

rosemary

sage

garlic powder

green onion, thinly sliced

parsley

Kosher salt

cracked pepper

mayonnaise

white wine vinegar

dill

Dijon mustard

Wash potatoes, dry them, and slice them in half. 

Place in a pile on a parchment-lined baking sheet. 

Drizzle with olive oil and season with oregano rosemary, sage, garlic powder, several large pinches of Kosher salt and a large pinch of pepper. 

Toss to coat potatoes evenly and spread in a single layer.

Roast potatoes for 12-15 minutes or until they are fork-tender.

Broil on high for 1-2 minutes, flip and broil for another 1-2 minutes.

While the potatoes are roasting, combine mayo, vinegar, dill, Dijon, garlic powder, and a couple large pinches of salt and pepper. 

Transfer roasted potatoes to a serving platter, top with crumbled bacon, green onions, and parsley. Drizzle with Dijon dressing and enjoy!

So delicious!! People will think you spent a long time and knew what you were doing!

You can’t have too much bacon. I quartered the potatoes (small gold and red) to make them more manageable. I made the dressing per recipe a day ahead. I liked the contrast of the warm potatoes with the chilled dressing. I would make again. Thanks so much.

Delish! Husband and son both loved it. Great alternative to boring old boiled tater salad. Will def make it again &amp; try with other potatoes since the tiny ones are a bit more expensive.

https://content.jwplatform.com/videos/NwgdxwBE.mp4

This Roasted Potato Salad is loaded with crispy baby red and gold potatoes, crumbled bacon, fresh herbs, and a creamy Dijon dill dressing. It’s an elevated potato salad that screams “EXTRA” but actually is super EASY to throw together. A quick roast in the oven while you chop the herbs and prep the dressing, and you’ve got a side dish perfect for a backyard barbecue or a holiday feast!

Easy_Roasted_Potato

This flavorful warm potato salad, enhanced with zucchini and artichoke hearts, can be made any time of year.

Warm Mediterranean Potato Salad

potatoes

zucchini

fennel celery

jar marinated artichoke hearts

oil-packed sun-dried tomatoes

pine nuts (optional)

vinegar (apple cider, red wine, or white wine)

lemon juice

Salt and pepper

Scrub the potatoes well and cook or microwave them in their skins until done but still firm.

Halve the zucchini lengthwise, then slice thinly. Combine in a serving container with the fennel or celery, artichoke hearts, and dried tomatoes.

When the potatoes are just cool enough to handle, but still nice and warm, cut them into large dice and stir into the serving container.

Add the fresh herbs (rosemary for a wintery flavor, basil for a more summery taste) and optional pine nuts.

Stir gently, then season with vinegar, lemon juice, salt, and pepper. Serve at once.

This warm potato salad is bathed in a richly flavored parsley sauce, and gets a lovely anise flavor from fresh fennel.

Warm Potato and Fennel Salad with Parsley Sauce

large or 6 medium red-skinned potatoes (about 2 pounds, scrubbed well)

fennel bulb

wine vinegar

vegan mayonnaise

scallions (coarsely chopped)

Cut the potatoes into large dice and combine in a large saucepan with just enough water to cover. Bring to a rapid simmer, then lower the heat, cover, and cook until the potatoes are just tender, about 10 to 15 minutes. Drain well in a colander.

Trimmed the bottom of the fennel, then trim away the stalks. Discard the stalks (or reserve them for another use, such as flavoring soup and stew bases). Quarter and thinly slice the bulb. Reserve about 1/4 cup of the feathery leaves.

Combine the cooked potatoes with the sliced fennel in a serving container.

Place the ingredients for the sauce in a food processor and process until the mixture is fairly smooth, but you can leave some texture to it.

Pour the dressing over the potato mixture and toss together. Season with salt and pepper. Serve warm or at room temperature.

An Italian potato salad that you never knew you needed!

Italian Potato Salad

1.5 lbs. small red potatoes,

beans,

cherry tomatoes, halved

mozzarella,

parmesan,

red onion, small diced

garlic cloves,

fresh basil, chopped

fresh parsley, chopped

red wine vinegar

extra virgin olive oil

salt & freshly cracked black pepper,

Using a large pot of salted cold water, boil potatoes until fork tender. Remove with a wire spider to a sheet pan to cool.

Boil green beans in the salty potato water for 3 - 4 minutes and drain. The green beans should be tender. Run the green beans under cold water or in an ice bath to cool them down.

In a bowl, whisk together red onion, garlic, basil, parsley, lemon, mustard and vinegar. Slowly drizzle olive oil into bowl while whisking to emulsify the vinaigrette. Season with salt and pepper.

Toss warm potatoes, green beans, mozzarella and tomatoes in vinaigrette. Taste for seasoning and top with parmesan.

Directions:

This Warm Potato Asparagus Salad makes a great side dish for any occasion. Using baby potatoes, fresh asparagus and a tangy easy vinaigrette, this is a potato salad with a difference.

Warm Potato Asparagus Salad

500 g baby potatoes, cut in half ((1.1lb))

spears asparagus, trimmed and halved

spring (green) onions, finely chopped

parsley,

extra virgin olive oil ((notes))

sherry vinegar ((notes))

garlic,

¼ teaspoon each of salt and pepper

Place the potatoes into a saucepan and cover with water. Bring it to a boil over high heat for 10 minutes, until only just fork tender.

Drop the asparagus into the boiling water and let it cook for 2-3 minutes. Drain well and heat over low heat for about 15 seconds just to steam off any moisture.

Add the onions and parsley to the saucepan and set aside.

To make the dressing, place the oil vinegar, mustard, honey, garlic, salt and pepper in a small jar with a lid. Give it a good shake until cloudy and well mixed.

Add the dressing to the saucepan and stir to combine everything well. Tip it onto a serving platter and serve.

German Potato Salad has warm, tender potatoes tossed with crispy bacon and fresh herbs in a tangy mustard vinaigrette dressing. Serve this traditional German salad warm or cold - it’s a comforting and flavorful potato salad that pairs well with a variety of dishes. 

German Potato Salad Recipe

onion

Tbsp dill (finely chopped*)

Tbsp parsley (finely chopped)

chicken stock or vegetable stock (or water)

Dijon mustard (stone ground mustard, or whole-grain mustard

Tbsp sugar

tsp black pepper (or to taste)

Place the potatoes in a large saucepan and cover them with 2 inches of water. Bring to a boil, then reduce the heat to a low boil and cook for 15-25 minutes (depending on their size), until the potatoes are easy to pierce with a fork. Drain and set aside, uncovered, to cool for 30 minutes.*

Heat 1/2 Tbsp olive oil in a large skillet over medium heat. Add the bacon and sauté until crisp and browned, about 8-10 minutes, stirring occasionally. Remove the bacon with a slotted spoon and transfer it to a plate. Reserve 3-4 Tbsp of bacon grease in the pan.

Into the hot bacon grease, add the red onion and cook, stirring, until softened, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds.

Add the vinegar, 1/4 cup of chicken stock, mustard, and sugar to taste. Start with 1 Tbsp of sugar and add more as needed to balance the vinegar. Season with salt and pepper. Continue stirring for about 2 minutes, or until the mixture has reduced slightly.

While the potatoes are still warm, cut them into bite-size chunks. You can peel the potatoes, but I prefer to keep the skins on. Place the potatoes in a large mixing bowl and top with the dressing. Add the bacon and herbs, and toss to combine. Garnish with more parsley or dill if desired.

My half-German husband had never had German potato salad, and he loved this! It’s also great for pot lucks, since there’s no mayo in it and it tastes good hot, cold or room temp. Thank you!

Made this tonight for a party of 15 and it was VERY well loved, thanks for the recipe :)

Use a pinch or two of smoked paprika. I use it in all my dishes that call for bacon. It gives that hint of smokiness that you want.

Love it! Sharkey was next to you when you were cutting your potatoes!

Made this recipe and it was great! Never had anything like it. I was wondering, is there any alternative for bacon if I have to make it for a vegetarian family member?

This is the third time I have made this delicious German potato salad.  I think the recipe does not multiply properly.  For 30 people the quantity of chicken broth and bacon grease is the same as for 6 people.  I added additional bacon grease and chicken broth to greatly improve the taste.  Please confirm the proper amounts and correct the multiplier feature.  Thank you

https://www.youtube.com/watch?v=pdTVliqRDVU

You will learn how to make an incredible German potato salad with crispy bacon, a tangy dressing, and fresh herbs that tastes even better the next day!
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

GERMAN POTATO SALAD INGREDIENTS:
►2 lb Yukon gold or red potatoes, whole, unpeeled, scrubbed
►1/2 Tbsp olive oil
►8 oz bacon, chopped into 1/2” pieces
►1/2 medium Red Onion, diced
►3 garlic cloves, minced 
►2 Tbsp Dill, finely chopped (or sub with more parsley)
►2 Tbsp Parsley, finely chopped

Dressing Ingredients: 1/4 cup Chicken Stock or vegetable stock, or water
►1/4 cup apple cider vinegar
►2 Tbsp Dijon mustard, stone ground mustard, or whole grain mustard 
►1 Tbsp Sugar or honey, plus more to taste
►1 tsp fine sea salt, or added to taste
►1/2 tsp freshly ground black pepper 

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/german-potato-salad/

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⏱️TIMESTAMPS⏱️
0:00 - Intro: German Potato Salad Inspiration
0:24 - Preparing the Potatoes
1:00 - Quick Prep: Onion, Garlic, and Herbs
1:40 - Cooking Bacon and Making the Dressing
2:08 - Combining Ingredients
3:20 - Plating the Salad
4:30 - Taste Test and Serving Suggestions

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#natashaskitchen #germanpotatosalad #potatosaladrecipe

Easy German Potato Salad with Bacon – Perfect for Any Occasion!

A warm, creamy potato salad with roasted potatoes, sweet roasted vegetables, crunchy pickles, and corn, all coated in a tangy vegan yogurt mayo dressing with mustard, garlic, lemon, and fresh dill. Perfect as a main or side and especially delicious served slightly warm.

Creamy Roasted Veggie Potato Salad

carrots (julienned)

red bell pepper (sliced)

yellow bell pepper (sliced)

red onion (thinly sliced)

g pickles (diced)

g corn (canned

60 ml vegan mayo

tbsp mustard

garlic (finely grated)

dill (finely chopped)

lemon juice (to taste)

Salt (to taste)

olive oil (for vegetables)

olive oil (for potatoes)

Roast vegetablesPreheat the oven to 200°C or 400°F. Add the sliced red onion, red bell pepper, yellow bell pepper, and carrot to a baking tray. Drizzle with olive oil, season with salt, toss to coat, then roast for 25 to 30 minutes until soft and lightly caramelized.

Roast potatoesPlace the peeled and diced potatoes on a separate baking tray. Drizzle generously with olive oil, season with salt, toss well, then roast for 30 to 35 minutes until golden and crispy on the edges.

Make dressingIn a small bowl, combine vegan yogurt, vegan mayo, mustard, grated garlic, chopped dill, lemon juice, and salt. Mix until smooth and creamy, then taste and adjust seasoning as needed.

Combine vegetablesAdd the roasted peppers, carrot, and onion to a large mixing bowl. Stir in the diced pickles and corn.

Add potatoesAdd the roasted potatoes to the bowl while they are still warm so they can soak up the flavor.

Dress saladPour the dressing over the warm vegetables and potatoes. Gently toss until everything is evenly coated.

ServeServe the potato salad warm or at room temperature. Garnish with extra fresh dill if you like.

Looking for a light, flavor-packed alternative to mayo-heavy potato salads? This French Potato Salad with Cornichons is everything you didn’t know you were missing—briny, vibrant, herby, and wonderfully refreshing. Tossed in a bold vinaigrette infused with cornichon juice and both whole grain and Dijon mustard, its irresistible flavor makes it a favorite make-ahead side dish for any gathering!

Vinegar-Based French Potato Salad with Cornichons

1½-2 lbs baby potatoes

tsp white vinegar

(thinly

scallions, (thinly sliced)

dill, (finely chopped)

chives, (thinly sliced)

Tbsp extra virgin olive oil

Tbsp red wine vinegar vinegar

Tbsp cornichon or pickle juice

tsp kosher salt

tsp black pepper

Cook the potatoes. Place potatoes in a large pot, then cover with cool water. Add 1 Tbsp kosher salt and a splash of white vinegar, then set over high heat and bring to a rapid boil. Once boiling, reduce the temperature slightly and cook for 10-15 minutes, or until the potatoes are tender. Drain, then cool until you can safely handle them. (Note: beginning with cool water helps the potatoes absorb the salt and seasons them.)

Meanwhile, make the dressing. In a large serving bowl, whisk together 3 Tbsp extra virgin olive oil. 1½ Tbsp red wine vinegar, 1 Tbsp cornichon juice, 1 Tbsp whole grain mustard, 1 tsp Dijon, 1 tsp kosher salt, and ¼ tsp freshly ground black pepper. Taste and adjust seasoning, as needed. To the dressing, add thinly sliced shallots. Sitting in the vinegar will help temper their strong flavor.

Toss with the dressing. Cut each potato in half, then add directly to the bowl with the dressing. To this, add sliced cornichons, scallions, chopped dill, and chives. Toss thoroughly, then enjoy hot, room temperature, or cold (though personally, I think it’s fantastic after sitting for at least an hour).

Nice, light change to the usual mayo potato salad - just what I was after for a summer side with honey soy salmon. A few subs: chopped up pickled cucumbers &amp; juice instead of cornichons; skipped the shallots as I didn't have them; parsley &amp; oregano in place of dill; white wine vinegar in place of red wine vinegar. Still delicious!

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Top 10 warm potato salad recipes from across the web

The most viewed warm potato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed warm potato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine