This Warm Red Potato Salad recipe is a crowd-pleasing dish that’s easy to make and even better the next day. It's creamy and spicy, with just the right bit of crunch.
About this Warm Red Potato Salad recipe:
You serve this Warm Red Potato Salad slightly warm or at room temperature, which makes it perfect for potlucks and outdoor events. The temperature brings out the flavor of the spicy mustard too. It can be made a day in advance and refrigerated overnight. Simply warm it slightly or allow it to come up to temperature before serving. I like to pair this potato salad recipe with a big garden salad and grilled sausages for a deliciously simple summer dinner.
This salad is such a hit, I made a version of it with red peppers for a potluck with other GFF Magazine editors, and the potato salad recipe stole the show!
Here's what you need to make this warm red potato salad:
- red potatoes
- extra virgin olive oil
- green onions
- fresh dill
- fresh parsley
- whole grain mustard
- lemon juice
- Kosher salt
- freshly ground black pepper
- capers
A note about the mustard:
Many mustards have gluten ingredients. Make sure the one you chose is gluten-free.
Check out this Sweet Potato Salad with Chili-Lime Dressing that can be served warm, room temperature or cold too!
Warm Red Potato Salad Recipe
Ingredients
- 2.5 lbs red potatoes
- ¼ cup extra virgin olive oil
- 3-4 green onions, chopped, whites and green divided
- 3 tablespoon fresh dill, roughly chopped
- ¾ cup fresh parsley, chopped
- 3 tablespoon whole grain mustard make certain it's gluten-free
- 1 tablespoon lemon juice
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon capers
Instructions
- Add potatoes to pot of salted cold water. Bring to a boil, over high heat, cover and reduce heat to a simmer and cook for 20 minutes or until tender. Drain the potatoes and cut into large chunks. Place the potatoes in a large bowl.
- Warm the olive oil in a skillet over medium-high heat. Add the whites of the green onions and sauté for 3-5 minutes. Reduce heat to medium low, and stir in the remaining onions, dill, parsley, mustard, lemon juice, salt and pepper and warm through, 2-3 minutes. Remove from heat and add in capers.
- Pour the dressing over the potatoes and stir to combine. Serve warm or room temperature.
Notes
Nutrition
photos by Katie Roletto for G-Free Foodie and Emma Morris for GFF Magazine
Make This Too: Sweet Potato Salad with Chili-Lime Dressing
Serve this Sweet Potato Salad with Chili-Lime Dressing cold or at room temperature. If you haven't tried sweet potatoes in potato salad, this is definitely the time to start.
Meg's Easy Potato Salad Recipe with Green Goddess Dressing
My friend Meg shares her amazingly easy potato salad with a tangy Green Goddess Dressing that you'll want to try too!
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