Our golden bowl of warm potato salad makes a stunning addition to all kinds of meals, from outdoor gatherings to simple dinner nights. Featuring classic and familiar ingredients, it’s a comforting side dish that fully embraces the wholesomeness of homemade cooking.
Can Potato Salad Be Served Warm?
You may be more familiar with the American version of potato salad that’s usually served cold with a mayo-based dressing. However, there’s a German one, too, that’s served warm and features a vinaigrette dressing. This is the version that our recipe will introduce you to today.
How Healthy Is Our Warm Potato Salad?
As the name suggests, this salad uses potato as the main ingredient. This root vegetable contains resistant starch, a type of carbohydrate that may help to keep your colon healthy and aid in weight management by making you feel full longer. Additionally, we keep the peel on when we cook the potatoes, which boosts the dietary fiber content.
We’ve also carefully measured the remaining ingredients so that this salad meets the standards of our nutrition guidelines. There is only 2.9 g saturated fat and 276.8 mg sodium, both of which take up less than 12% of the daily intake limit.
Ingredients for This Salad
This salad can be put together using simple ingredients that are readily available in your pantry.
We used white baby potatoes to make this salad. Their small size makes it convenient for the preparation process since all you need to do is cut them in half.
Taste wise, this type of potato typically has a sweeter flavor and softer texture than the matured kind. This makes it more enjoyable and less overwhelming to eat, especially in a dish that revolves around potatoes like this one does.
We decided to indulge a little and add some bacon to this salad. A small amount can bring an exciting savory touch to the salad without making it completely unhealthy.
Hard-boiled eggs are used for this recipe, which are a source of proteins and create a delectable, buttery texture. We boiled the eggs for 12 minutes over medium-high heat.
If you want the yolk to be runnier, shorten the time to 5 – 7 minutes, then immediately submerge the eggs in ice water for around 2 minutes.
Since the eggs and potatoes are already quite filling, we decided to keep it simple and used small amounts of shallots, jalapeños, and scallions. Sprinkles of these chopped veggies are enough to add a subtle kick to the mildly flavored main ingredients.
- Other Ingredients
Salt, pepper, olive oil, and red wine vinegar are essential ingredients that tie this entire dish together.
What to Serve Warm Potato Salad With
Our warm potato salad goes marvelously well with grilled meat, making it the ideal side dish for outdoor feasts, such as BBQs, potlucks, or cookouts. You can also serve it alongside hamburgers, sliders, and sandwiches for a filling meal.
How to Store the Leftovers
The leftovers from this warm potato salad can be kept in an airtight container in the fridge for up to three days. You can enjoy it cold or use the microwave to reheat at 50% power for one minute. Depending on the amount of leftovers, you may need to divide the salad into small portions and heat them individually.
How to Make Warm Potato Salad
This warm potato salad recipe features classic ingredients that bring warmth and comfort right from the first bite. It’s a gorgeous side dish that’s suitable for both outdoor and indoor meals.
- cook TIME 15 mins
- prep TIME 12 mins
- total TIME 27 mins
- COURSE Side Dish
- CUISINE German
- SERVINGS servings
- CALORIES 259 kcal
- 26 oz baby potatoes (halved)
- 1 oz raw cured bacon
- 0.5 oz jalapeños (diced)
- 2 tbsp scallions (sliced)
- 0.5 oz shallots (minced)
- 2 tbsp parsley (chopped)
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/2 tsp pepper
- 5 small eggs (hard-boiled)
In a microwave-safe bowl covered with a plastic wrap, microwave 26 oz baby potatoes on full power for 12 minutes.
In the meantime, make the dressing by mixing 0.5 oz shallots, 1 tbsp red wine vinegar, 1 tbsp olive oil, 1/4 tsp salt, 1/2 tsp pepper, and 1 tbsp parsley until combined.
In a pan, fry 1 oz raw cured bacon on low heat for 2 minutes. Use tongs to remove the pieces, then leave them on a paper towel to drain the grease.
In a large bowl, gently toss 26 oz baby potatoes, 1 oz bacon, 2 tbsp scallions, and 0.5 oz jalapeños with the dressing.
Lay the salad onto a plate, and garnish with 1 tbsp parsley. Serve warm.