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  • Warm Potato Salad
  • Warm Potato Salad
  • Warm Potato Salad

Warm Potato Salad

Food | June 23, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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This WARM POTATO SALAD recipe takes the beloved barbecue and family gathering staple to a whole new level. I guarantee everyone will ask you for the recipe!

There are a number of things that come together to set this WARM POTATO SALAD apart from all the others. Sure it’s about our appreciation for the ever-popular spud, but something truly magical happens when we toss them in a warm dressing of shallot, mustard, vinegar, lemon and sour cream.

Here’s the lowdown on how to prepare it perfectly.

POTATOES – Baby reds are the only way to go. They’re loaded with potassium and vitamin C, and we love the way they hold their shape when boiled. Handpick potatoes of the same size when you purchase, to ensure they’ll cook evenly.

SHALLOTS – More mildly flavoured than other members of the onion family, I’m finding more and more uses for shallots these days. This recipe calls for French shallots (if you can find them) – an elongated and slightly more grey variety. They caramelize nicely in this application.

POMMERY DIJON MUSTARD – It’s like the best of both mustard worlds blended into one; the robust flavour of Dijon partnered with the whole grain pop of Pommery. This might end up being my new favourite ingredient.

SOUR CREAM – The addition of sour cream is what makes the dressing so amazing. Let’s not tell people that I’ve been working on this recipe for months (read: years) and the addition of this creamy finish happened, shall we say, by accident?

RED RADISHES – The radishes, too, were an addition that occurred solely because I had them on hand, and now I’d never make the recipe without them. You’ll understand why when you try it.

Yes, you can prepare a ho-hum salad using mayonnaise and eggs. Of course you can stir up an oil and vinegar version that will suffice. But hopefully, you’re now inspired to try your hand at this recipe sure to get your guests begging for more.

WARM POTATO SALAD just became a thing!

Ingredients & Amounts

  • 2 pounds of baby red potatoes
  • 2 tablespoons of extra virgin olive oil
  • 1 French shallot, quartered and finely-chopped
  • 2 tablespoons of Pommery Dijon mustard
  • 2 tablespoons of apple cider vinegar
  • juice of half a lemon
  • 1 cup of sour cream
  • 1 cup of celery, roughly-chopped (leaves included)
  • 2 scallions (green onions), roughly-chopped
  • 3 red radishes, halved and thin-sliced
  • salt and pepper to taste

Instructions

  1. Scrub potatoes then, place into a medium-sized pot. Cover with water and bring to a boil. Reduce to low and cook for 12-15 minutes. Drain and cool.
  2. Heat a medium-sized skillet on medium-high heat. Once the skillet is hot, add oil and move about until it shimmers. Add chopped shallot and cook until it softens. Add mustard, vinegar and lemon juice, stir and cook for about two minutes. Add sour cream, stir and cook until bubbling. Remove from heat.
  3. Cut potatoes in half and place into a large bowl. Add celery, scallion and radish. Pour dressing over vegetables, stir and add salt and pepper to taste. Serve warm.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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