Warm Or Cold Potato Salad Recipes

WARM POTATO SALAD

Steps:

• Rinse the new potatoes.
• Add to a pan of boiling salted water and cook until tender, about 15 minutes.
• Drain and turn the potatoes on to a clean tea cloth to dry.
• Slice the potatoes thickly and turn into a serving bowl.
• Combine the vinegar, mustard, honey, olive oil and seasoning.
• Mix well, pour over the hot potatoes and turn them gently to coat all over.
• Trim the green onions.
• Chop all the white and some of the green stems.
• Add them to the potato salad along with the chopped parsley.
• Mix again.
• Serve while still warm or at room temperature.

THE BEST SWEET POTATO POTATO SALAD

Steps:

• In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
• Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
• Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
• Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.

WARM DIJON POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
• Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.

NEW POTATO SALAD

Steps:

• Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
• Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.

WARM POTATO SALAD

Steps:

• In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.

WARM (OR COLD) POTATO SALAD

Steps:

• Scrub the unpeeled red potatoes under running water and cut into 1-inch cubes.
• Place in sauce pan with eggs and enough water to cover both by about 1/2 inch.
• Bring to a boil, reduce heat and boil for 11 minutes.
• Drain.
• Peel and chop hard boiled eggs and add to potatoes in a mixing bowl.
• Mix in mayo, using enough to coat all the potatoes evenly. Add mustard and stir to distribute.
• Salt and pepper to taste. I use a lot of salt. Serve warm within the hour or chill for later.