Name: Warm Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 pounds Yukon Gold or red potatoes; 6 slices bacon; 1/2 red onion, finely chopped; 1 tablespoon Dijon mustard; 2 tablespoons apple cider vinegar; 2 tablespoons olive oil; 2 tablespoons fresh parsley, chopped; Salt to taste; Black pepper to taste; 1 teaspoon sugar (optional); 1 clove garlic, minced (optional)

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Why You’ll Love This Recipe

This warm potato salad is a must-try because it blends bold flavors and a comforting texture that makes it stand out. Unlike traditional mayo-based cold potato salads, this version features a warm, tangy dressing that soaks into the potatoes, delivering a flavorful bite every time. It’s easy to prepare, ideal for gatherings, and customizable to your liking. Whether served with grilled meats or roasted vegetables, this salad elevates any meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Yukon Gold or red potatoes
Bacon
Red onion
Dijon mustard
Apple cider vinegar
Olive oil
Fresh parsley
Salt
Black pepper
Sugar (optional, to balance acidity)
Garlic (optional, for depth of flavor)

Directions

Start by boiling the potatoes in salted water until they are fork-tender. Drain and set aside to slightly cool.
In a skillet, cook bacon until crispy. Remove and set aside on a paper towel-lined plate.
In the same skillet with a bit of bacon fat, sauté the red onions until softened.
Add garlic (if using), Dijon mustard, apple cider vinegar, olive oil, salt, pepper, and a pinch of sugar. Stir to combine and heat through.
Cut the warm potatoes into chunks and place them in a large bowl.
Pour the warm dressing over the potatoes and gently toss to coat.
Crumble the bacon and sprinkle it on top along with freshly chopped parsley.
Serve the salad warm, allowing the flavors to fully meld together.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

German-style: Add chopped pickles and substitute part of the vinegar with pickle juice.
Vegan option: Omit the bacon and use a plant-based oil to sauté the onions. Add smoked paprika for a smoky touch.
Herbed version: Add dill, chives, or tarragon for extra freshness.
Creamy twist: Stir in a spoonful of sour cream or Greek yogurt for a creamy texture.
Spicy: Add a pinch of red pepper flakes or diced jalapeños for a kick.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the salad gently in a skillet over low heat, adding a splash of water or olive oil if it seems dry. Alternatively, microwave in short bursts, stirring in between.

FAQs

What type of potatoes work best for warm potato salad?

Yukon Gold and red potatoes are ideal because they hold their shape well and have a creamy texture when cooked.

Can I make warm potato salad ahead of time?

Yes, you can prepare it in advance and gently reheat before serving, though it’s best enjoyed freshly made.

Do I need to peel the potatoes?

Peeling is optional. Thin-skinned potatoes like Yukon Gold or red potatoes don’t require peeling and add a rustic touch.

Can I use turkey bacon instead of regular bacon?

Absolutely. Turkey bacon is a great leaner alternative and still adds a nice savory flavor.

What can I use instead of apple cider vinegar?

White wine vinegar or red wine vinegar are good substitutes. Lemon juice can also work for a brighter note.

Is warm potato salad served hot or just warm?

It’s best served warm or at room temperature, not piping hot, to allow the flavors to fully develop.

Can I add eggs to this salad?

Yes, chopped hard-boiled eggs make a tasty and protein-rich addition.

How do I keep the potatoes from getting mushy?

Boil just until fork-tender and avoid over-stirring when mixing with the dressing.

Can I make this without mustard?

Yes, though mustard adds a tangy depth. You can skip it or replace it with a small amount of lemon juice or vinegar.

Is this dish gluten-free?

Yes, as long as the mustard and other ingredients used are certified gluten-free.

Conclusion

This warm potato salad brings comfort, flavor, and versatility to your table. Its tangy, savory elements make it a standout side dish that complements everything from barbecues to holiday dinners. Easy to prepare and endlessly customizable, it’s a delicious way to enjoy potatoes in a whole new light.

Warm Potato Salad

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This warm potato salad features tender potatoes tossed with a tangy vinaigrette, crispy bacon, and sautéed onions, making it a comforting and flavorful side dish perfect for any season.

Author: Laura
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Side Dish
Method: Boiled, Sautéed
Cuisine: American
Diet: Gluten Free

Instructions

Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly.
In a skillet, cook the bacon until crispy. Remove and drain on a paper towel-lined plate.
In the same skillet with a bit of bacon fat, sauté the red onion until softened.
Add garlic (if using), Dijon mustard, apple cider vinegar, olive oil, salt, pepper, and sugar. Stir and heat through.
Cut the warm potatoes into chunks and place in a large bowl.
Pour the warm dressing over the potatoes and gently toss to coat.
Crumble the cooked bacon and sprinkle on top along with fresh parsley.
Serve warm or at room temperature.

Notes

Peeling potatoes is optional for a rustic look.
Adjust vinegar and mustard levels to taste.
For a vegetarian version, omit bacon and use extra olive oil.
Best served warm but also great at room temperature.
Reheat gently in a skillet or microwave before serving leftovers.

Nutrition

Serving Size: 1 cup
Calories: 260
Sugar: 2g
Sodium: 350mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 6g
Cholesterol: 20mg