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.

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Top 7 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

Warm Spinach Potato Salad with Baco...

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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