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.
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, scallion 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 extra virgin olive oil
1 French shallot, quartered and finely-chopped
2 tablespoons Pommery Dijon mustard
2 tablespoons apple cider vinegar
juice of half a lemon
1 cup sour cream
1 cup celery, roughly-chopped (leaves included)
2 green onions, roughly-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 cool.
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, scallion and radish. Pour dressing over vegetables, stir and add salt and pepper to taste. Serve warm.
The Best Warm Potato Salad
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Dinky red spuds served still warm with a mix of crunchy veggies and a tangy dressing!
Seriously, this really is The Best Warm Potato Salad!
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.
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.
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.
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.
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?
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.
This salad recipe like so many others is the perfect side dish to our many main course options. Other salads we know you’ll love include our AVOCADO, CUCUMBER FETA, this COTTAGE SALAD and our super simple, super tasty GRATED CARROT SALAD. Enjoy them all along with our best wishes for, 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 cool.
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, scallion and radish. Pour dressing over vegetables, stir and add salt and pepper to taste. Serve warm.
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