Warm Potato Salad with Mustard Vinaigrette

Warm Potato Salad Ingredients

You only need a handful of ingredients for this simple, picnic-perfect warm potato salad. The recipe card at the bottom of this post has specific ingredient measurements!

For the Mustard Vinaigrette:

• Olive oil: The base of all great salad dressings
• Vinegar: You can use white wine vinegar, which is my preference, or apple cider vinegar.
• Mustard: Choose a grainy mustard like Dijon for the best flavor.
• Seasoning: Salt and ground black pepper to taste

For the Potato Salad

• Potatoes: Use your favorite waxy potatoes, like red or Yukon gold potatoes, or rainbow potatoes in multiple purple, blue, and white colors for a beautiful potato salad!
• Onion: Thinly sliced red onion gives this salad an extra kick of flavor, a perfect complement to the mild potatoes and spicier vinaigrette.
• Radishes: While completely optional, radishes bring a peppery crunch to this potato salad
• Herbs: I love to add fresh herbs, like chives, to this salad, but dill weed, chervil, tarragon, basil, oregano, marjoram, and thyme are also good options.

How to Make Warm Potato Salad

This salad is so simple to make! Begin by whisking the mustard vinaigrette together in small bowl or lidded jar. Set aside while cooking the potatoes.

For the potatoes: Add the halved potatoes to a saucepan, cover with water by about 3 inches, and bring to a boil. Cook for 10-20 minutes, or until fork-tender.

Drain the potatoes and toss with the vinaigrette, onions, radishes, and fresh herbs. That’s it!

How to serve the salad:

This salad is fantastic when served warm, but you can also serve it at room temperature or even chilled. Leftovers are ideal for future side dishes or meals (like lunch!).

Storing

Leftover German potato salad can be stored in an airtight container in the refrigerator for up to five days. To reheat, cover with foil and gently heat in the oven to prevent the potatoes from drying out.

Can you freeze this salad?

Warm potato salads freeze better than mayonnaise-based potato salads. To freeze, let the salad cool completely before storing it in an airtight container in the freezer for up to three months. Thaw in the fridge overnight and then gently reheat in the oven.