Warm Potato Salad Recipe
A combination of fluffy and crispy potatoes, chives, green onions and a wonderful mayo and ground mustard dressing, this flavorful warm potato salad is a wonderful side for any barbecue or get together!
Servings 6 people
Ingredients
- 5-6 large yellow potatoes peeled and cubed
- 3 tablespoons chopped fresh chives
- 5-6 green onions sliced and chopped thinly
Dressing
- 1 cup mayonnaise I like to make my own, you can get the recipe on the blog
- 2 tablespoons coarse ground mustard
- 1-2 tablespoons regular mustard
- 1 tablespoon red wine vinegar
- salt and pepper to taste
- 2-3 pieces of chopped crispy bacon optional
- 1-2 tsp baking soda for the potato water
- 2-3 tbsp extra virgin olive oil for the roasting pan
Instructions
- The secret to making your potatoes crispy and fluffy is to first peel and cut your potatoes and then add them to some boiling water in a large pot along with some salt and baking soda.Place potatoes in the pan and let them boil for about 10 minutes or until they become fork tender. While they are boiling, preheat your oven to 475 degrees. Get a large baking sheet and pour some extra-virgin olive oil onto the pan along with some herbs and a couple of smashed garlic cloves.
- Put the pan in the oven and let it heat up while the potatoes cook. Once the potatoes are tender, transfer them to a strainer and drain them. Let the steam dry them out for about 1 minute. Next, add them to the piping hot pan. The oil should sizzle. Use a spatula to coat the potatoes with the oil.Bake the potatoes in the oven until the become crispy on the outsides. You will want to rotate the potatoes occasionally. I find it takes about 15-20 minutes to get them crispy. You cook time may vary. You can also crisp them up by sautéeing them in a skillet on the stovetop. It is a bit faster doing it this way but you have to cook them in batches.
- While the potatoes are baking, you can prepare the dressing and toppings. In a small bowl, mix your mayonnaise, stone ground mustard, regular mustard(or dijon mustard), garlic, red wine vinegar(you can also use apple cider vinegar), salt, black pepper, green onions and chives together. Taste for seasonings.
- If you want to take this potato salad up a level you can add cooked bacon pieces to the salad as well.
- As soon as the potatoes are crispy, transfer them to a large bowl and pour the dressing over the potatoes. Gently toss the potatoes with the dressing. The heat of the potatoes will warm through the dressing bringing out amazing aromas and flavors.Serve immediately with your favorite protein or main dish.
- Store leftovers in an airtight container and eat within a 2-3 days.