Warm potato salad is a nice change from the creamy versions you usually see at picnics and barbecues. This Warm & Herby Potato Salad is tossed in a simple vinegar and mustard dressing that soaks into the potatoes while they’re hot.
What makes this recipe work so well is the balance of fresh herbs and tangy dressing. Dill and parsley add a bright flavor, while apple cider vinegar and mustard keep the potatoes light instead of heavy. It comes together quickly and is best served warm, which makes it a great last minute addition to the table.
Helpful Tips
- Dress the potatoes while they’re hot. This helps the potatoes absorb the vinegar and herbs so the flavor goes all the way through.
- Use small new potatoes. They cook quickly and have a naturally creamy texture that works well for warm potato salad.
- Chop the herbs just before mixing. Fresh parsley and dill lose flavor as they sit, so cutting them right before using keeps the salad bright.
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Warm & Herby Potato Salad
Ingredients
- 2 pounds new potatoes scrubbed and quartered
- 1/4 cup red onion finely chopped
- 2 tablespoons fresh parsley chopped
- 1/4 cup fresh dill chopped
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 2 tablespoon stone ground mustard
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a pot of water to a boil, add the scrubbed and quartered potatoes along with some salt and simmer until tender, about 15 minutes.
- While potatoes are cooking, whisk together the diced red onion, parsley, dill, apple cider vinegar, olive oil, stone ground mustard, sugar, salt, and black pepper in a bowl.
- When the potatoes are fork tender drain them well. Pour the dressing over the hot potatoes and toss to coat. Serve immediately.
Nutrition
Angie is a dedicated grilling aficionado who has experimented with a wide variety of techniques, equipment, and ingredients, to discover the endless possibilities of flavors and textures that grilling can achieve.