Warm Potato Salad

It looks like summer in California so my psyche was craving summer food. I found this warm potato salad recipe in The New Mayo Clinic Cookbook and it was so fitting for a warm winter day. I split the recipe in half because I only had 1/2 lb of small potatoes left over from my vegetable box and I added in a half of a turnip that I had left over.

Feel free to play around with the recipe and add in other root vegetables that you have on hand. The original recipe called for parsley but I opted for cilantro and I replaced the red wine vinegar with red wine and the rice vinegar with raw apple cider vinegar. Apple cider vinegar (ACV) is actually the only alkaline vinegar and I have been slowly using up all of my other vinegars and substitute ACV whenever a recipe calls for vinegar. I almost forgot, I used red onions instead of shallots.

The recipe was tangy and delicious. The vinaigrette had a lighter feel than traditional mayo potato salad dressing and is low fat. The warmth was welcoming.

My recipe is about 2-3 small side servings.

Warm Potato Salad


1 pound small red or white new potatoes, 1 1/2 inch diameter1 tbs Dijon mustard1 tbs whole-grain mustard2 tbs rice vinegar
2 tsp red wine vinegar or sherry vinegar2 tbs minced shallot4 tsp extra-virgin olive oil2 tbs fresh flat-leaf parsley, chopped
1/4 tsp salt1/4 tsp black pepper, freshly ground love


Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. Drain and let stand until just cool enough to handle. Cut each potato in half (or quarters, if the potatoes are large) and place in a warmed serving dish.
In a small bowl, whisk together the mustards, the vinegars and the shallot until well blended. While whisking, slowly drizzle in the olive oil to make a thick dressing. Stir in the parsley, salt and pepper. Pour the dressing over the warm potatoes, mix gently and serve immediately.



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