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Warm Potato Salad with Mustard Vinaigrette

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Summer cookouts aren’t complete without an amazing potato salad. Grandma’s traditional potato salad will always have a spot on my summer table, but this Warm Potato Salad with Mustard Vinaigrette is a delicious and good-for-you alternativeor addition.

A plate of Potato Salad with sliced yellow and purple potatoes, radishes, red onion, and chopped chives is served on a white dish. The fresh ingredients are lightly dressed for a vibrant presentation.

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About This Potato Salad Recipe

Gorgeous, tangy, delicious, and better for you, this salad brings everything you love to the table. Much like the familiar and delicious German Potato Salad, it’s a scrumptious side dish you’ll love!

It’s perfect for anBBQ or summer cookout and a great addition to any patriotic Fourth of July party.

Easy to make and delicious served warm, cold or at room temperature.

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.

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A vibrant Potato Salad platter with yellow and purple potato slices, radish, red onion, and chives, served on a white dish beside a decorative patterned cloth.

Color Packed Potato Salad Recipe

Gorgeous, tangy, delicious and healthy, this potato salad brings everything you love to the table.
5 from 1 vote
Print Pin Rate
Prep: 10 minutes
Cook: 20 minutes
Total Time: 30 minutes
Servings: 8 servings

Ingredients 

Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar or cider vinegar
  • 2 tablespoons grainy mustard like Dijon
  • 3/4 teaspoons freshly ground black pepper
  • 1/4 teaspoon salt

Salad

  • 1 1/2 pounds small purple/blue and Yukon gold potatoes scrubbed and halved
  • 1/2 cup thinly sliced red onion
  • 1 large radish halved and sliced thinly
  • 2 tablespoons fresh chives finely chopped

Instructions

  • Whisk together dressing ingredients in a large bowl.
  • In a medium saucepan, add halved potatoes and cover with water by about 3 inches. Bring to a boil; reduce heat to medium-low and cook about 20 minutes. Or until tender. Drain and add hot potatoes to the dressing. Toss gently to coat and add onion and chives.

Nutrition

Calories: 128kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 131mg | Potassium: 419mg | Fiber: 2g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 9mg | Calcium: 16mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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2 Comments

  1. 5 stars
    This is super delicious! Topped with radish roses for garnish – a perfect accompaniment for our Easter ham dinner.

    1. Hi Sue! I’m so glad you loved the potato salad. What an awesome idea for Easter! I hadn’t thought of that but it’s so perfect. And the radish roses are brilliant! Thank you for letting me know. Have a wonderful Easter.

5 from 1 vote

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