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 set aside.
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.
Cut potatoes in half and place into a large bowl. Add celery, green onion and radish. Pour dressing over vegetables, stir and add salt and pepper to taste. Serve warm.
The Best Warm Potato Salad
Ingredients
2 pounds baby red potatoes
2 tablespoons vegetable oil or butter
1 shallot, quartered and finely-chopped
2 tablespoons Dijon mustard, grainy
2 tablespoons apple cider vinegar
juice of half a lemon
1 cup sour cream
1 cup celery, roughly-chopped (leaves included)
2 green onions, chopped
3 red radishes, halved and thinly sliced
salt and pepper to taste
Directions
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 set aside.
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.
Cut potatoes in half and place into a large bowl. Add celery, green onion and radish. Pour dressing over vegetables, stir and add salt and pepper to taste. Serve warm.
The Best Warm Potato Salad
5 / 5. 4
Tender new potatoes and crunchy veggies tossed in a warm sour cream and grainy Dijon dressing…
An essential side dish for warm weather entertaining, this really is the best WARM POTATO SALAD!
There are a number of things coming together that set this WARM POTATO SALAD apart from all the others. First and foremost, we just love the versatility and popularity of a perfect homemade potato salad recipe. This salad goes with everything from CHICKEN WINGS and BURGERS to RIBS and RIB EYE STEAKS. We also love this particular potato salad for being so delicious – potatoes tossed with crunchy veggies and a warm dressing of shallot, mustard, lemon and sour cream. Swoon!
Here are the highlights:
Boiling the small new potatoes tender for this recipe is easy.
There are only three fresh vegetable ingredients – radish, celery and green onion – and they’re all easy to chop.
The warm sour cream dressing takes less than five minutes to make.
We suggest serving this salad warm, but it’s also delicious when served cold.
Because this lovely side dish is perfect on so many levels, we suggest you PIN it on a favourite recipe board or BOOKMARK this tab for easy access. It’s also a good idea to SHARE this post with friends, as you would a favourite recipe card. We’d also appreciate seeing pics of all the delicious meals you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
Here’s the lowdown on how to prepare this WARM POTATO SALAD:
A gathering of flavourful ingredients.
INGREDIENTS
Here’s an overhead photo of all the ingredients you’ll need to make this salad, some of which you’ll see again in the pic below for the dressing. Thankfully, there’s nothing too exotic or unusual needed to make either. Unlike a traditional hot German potato salad, we crafted this recipe without using bacon, mayonnaise and bacon grease; our goal was to make a dish that vegetarians could enjoy too. And don’t worry about the missing mayo because the sour cream gives our warm dressing a luxuriously creamy texture.
Tender boiled potatoes partnered with crunchy, colourful veggies.
POTATOES AND VEGGIES
Making this salad with the right potatoes is important, and we figured it out for you. After testing the recipe with a wide assortment, we found baby new potatoes, loaded with potassium and vitamin C, worked best. Simply bring them to a boil in a large pot, then leave them to cook over medium heat until fork-tender. One suggestion when buying them is to choose potatoes of the same size to ensure they’ll cook evenly.
The other vegetables used in this recipe also add a lot to the finished dish. The chopped celery adds flavour and colour as do the chopped green onions. Don’t like green onions? Try using red onion or fresh chives instead. The red radishes were initially added solely because I had them on hand, but I’m thankful I tossed them in; they add colour, texture and flavour. I included the shallots in this photo as well, although they’re used to make the dressing. They give it an amazingly sweet, buttery flavour.
Such a bright mix.
SALAD BOWL
I’m often asked about the glass bowls I use to toss salads. Years ago I picked up a bunch of various sizes, thinking the glass better showed off whatever I was making. Although I transferred this WARM POTATO SALAD into a squat bowl for the beauty shot, I could have easily simply sent it to the table in the glass bowl I mixed it up in. Glass bowls are great for presentation, no two ways about it. I’ve provided links to purchase below.
Try this dressing on your favourite green salad, too!
WARM DRESSING
The warm dressing used in this salad is seriously delicious. The principle ingredients are the shallots and sour cream, but I also added a Dijon mustard made with whole mustard seeds. Although sweet yellow onions and garlic came to mind as I worked up the flavours, shallots were used as they give the dressing a pleasing sweetness thanks to the caramelization process.
The sour cream, lemon juice, vinegar and mustard give this dressing some zip.
I also swapped white vinegar out with a more fruity apple cider vinegar. One thing to consider if you’d like to make this recipe your own; add fresh herbs. A sprinkle of fresh parsley, dill or chives elevates it to the perfect side dish.
This homemade potato salad goes with everything.
ENJOY!
This salad recipe, like so many others, is the perfect side dish to our many main course options – enjoy it alongside anything from our GRILL RECIPE collection. Other salads we know you’ll love include our AVOCADO, CUCUMBER AND FETA SALAD, this COTTAGE SALAD and our super simple, super tasty GRATED CARROT SALAD. Bon appétit!
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 set aside.
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.
Cut potatoes in half and place into a large bowl. Add celery, green onion and radish. Pour dressing over vegetables, stir and add salt and pepper to taste. Serve warm.
